Gorshkov A I, Tekeev A A, KOvalev Iu I, Tokaev E S, Rogov I A
Gig Sanit. 1990 Oct(10):38-40.
The effect of food fibres of wheat bran, beet pectin and methylcellulose on the biological value of meat proteins has been studied in experiments on the growing rats. It has been shown, that up to 1% on food fibres of wheat bran and up to 0.5% of pectin and methylcellulose can be added to meat products without spoiling their qualitative indices. Higher levels of these substances cause the reduction of the biological value of meat products.
在对生长中的大鼠进行的实验中，研究了麦麸、甜菜果胶和甲基纤维素等食物纤维对肉类蛋白质生物学价值的影响。结果表明，在肉类产品中添加高达1%的麦麸食物纤维以及高达0.5%的果胶和甲基纤维素，不会破坏其质量指标。这些物质含量更高时会导致肉类产品生物学价值降低。
