AMINO ACID COMPOSITION OF MEAT RAW MATERIAL, PERSPECTIVE FOR CREATION OF PRODUCTS FOR PREVENTION OF CARDIOVASCULAR DISEASES
Abstract
Meat and meat products in human nutrition are the main sources of high-grade protein. The most important amino acids for the prevention of cardiovascular diseases, which are part of meat proteins, are methionine, lysine, tryptophan, leucine and isoleucine. In this connection, various kinds of meat raw materials have been studied. It is established that the most promising meat raw material is rabbit meat, broiler chicken and beef. This meat raw material in terms of the amount of essential amino acids is superior to pork, lamb, veal, lamb meat, horse meat, turkey meat, ostrich and camel meat.
Keywords
methionine,
tryptophan,
lysine,
leucine,
isoleucine,
beef,
mutton,
veal,
rabbit meat,
pork,
broiler chicken meat,
cardiovascular diseases
About the Authors
S. Gordynets
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
V. Napreenko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Gordynets S., Napreenko V. AMINO ACID COMPOSITION OF MEAT RAW MATERIAL, PERSPECTIVE FOR CREATION OF PRODUCTS FOR PREVENTION OF CARDIOVASCULAR DISEASES. Topical Issues of Processing of Meat and Milk Raw Materials. 2016;(11):138-143. (In Russ.)
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