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Objectives: To determine hydroxyproline and connective
tissue in heated meat products (dry sausage momtaze)
marketed in Tehran in order to determination of protein quality in this Product.
Design: Cross- Sectional.
Number samples: 60 samples from dry sausage
(Momtaze). Procedure: In this survey 60 samples of dry sausage (Momtaze) contain meat more than 70ko¾1 produced by
12 factories, selected Via haphazardly sampling and the
hydroxyproline, collagen and collagen! crude protein contents were analyzed in all samples by spectrophotometric method.
Statistical analysis: Means and standard errors of
hydroxyproline, collagen and collagen! crude protein were determined and then analyzed by one-way analysis of variance method.
Results: This survey showed that means of
hydroxyproline, collagen and collagen/crud protein in
l00gr dry sausage (Momtaze) produced by 12 factories,
were in order: 0.18 0.01, 1.42±0.04 and 9.74±0.3 respectively. There were not significant differences between them.
Conclusion: Chemical procedures such as histological procedures have high accuracy and suggested that it should be used for control quality in practice to determine connective tissue content and to detect adulteration such as
un permitted tissues in heated meat products in order to
standardize heated meat products. J.Fac.Vet.Med.Univ. Tehran.60,1:25-30,2005.