Effect of Hide Collagen on the Amino Acid Composition of Beef Patties and Pork Sausage

Abstract

Comminuted wet collagen from cattle hide was used to replace lean meat in a ground beefpatty formulation at the 0,lO or 20% level and at the same level in a pork sausage formulation. The products were analyzed for amino acid composition by High Performance Liquid Chromatography. Theproducts with collagen at all replacement levels showed a slight decrease in the essential amino acids but still retained approximately 75 to 85% of the total essential amino acids. Therefore, it was concluded that collagen from cattle hide may be used to replace a portion of the lean meat or fat meat in ground beefpatties or pork sausage up to a 20% level while still providing much of the required dietary nutrition.