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The addition of collagen or its hydrolysates as a protein source or water binding agent is a common practice in the production of meat products. However, its level of addition is restricted by international regulations. Glycine, proline, and hydroxyproline are the most abundant amino acids in collagen, which is the main constituent of connective tissue. Thus, the objective of this study was to develop...
Nitrate and nitrite are usually added to processed meat products to protect against the growth of microorganisms. Two sample preparation methodologies using either manual grinding (with a mortar and pestle) or mechanical high shear homogenization were investigated and compared. The results showed that high shear homogenization was the most suitable for the extraction of nitrite and nitrate from ham,...
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