EFFECT OF HIDE COLLAGEN ON THE AMINO ACID COMPOSITION OF BEEF PATTIES AND PORK SAUSAGE

Comminuted wet collagen from cattle hide was used to replace lean meat in a ground beef patty formulation at the 0,10 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. The products 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 beef patties or pork sausage up to a 20% level while still providing much of the required dietary nutrition.