| Bromatology Analysis |
| MEAT AFTER STANDARDIZED COOKING |
CRG |
FRC |
FB |
| AMINO ACIDS GROUP 1 |
g/100g part of edible |
|
|
| Aspartic Acids |
2.37 |
2.63 |
0 |
| Glutammic Acid |
3.88 |
4.5 |
5.08 |
| Alanine |
1.78 |
2.02 |
2.28 |
| Arginine |
1.58 |
1.84 |
1.99 |
| Phenylalanine |
1.16 |
1.31 |
1.44 |
| Glycine |
1.28 |
1.54 |
1.86 |
| Hydroxyproline |
0.248 |
0.363 |
0.473 |
| Isoleucine |
1.25 |
1.44 |
1.51 |
| Histidine |
0.96 |
1.15 |
1.01 |
| Leucine |
2.09 |
2.35 |
2.67 |
| Lysine |
2.1 |
2.47 |
2.8 |
| Proline |
1.1 |
1.27 |
1.48 |
| Serine |
1.12 |
1.25 |
1.36 |
| Tyrosine |
0.6311 |
0.739 |
0.803 |
| Threonine |
1.23 |
1.36 |
1.5 |
| Valine |
1.14 |
1.3 |
1.4 |
| AMINO ACIDS GROUP 2 |
|
|
|
| Cysteina e Cystina |
0.262 |
0.325 |
0.332 |
| Methionine |
0.616 |
0.777 |
0.76 |
| AMINO ACIDS GROUP 3 |
| Tryptophan |
0.192 |
0.239 |
0.225 |
|
