Dransfield E, Casey J C, Boccard R, Touraille C, Buchter L, Hood D E, Joseph R L, Schon I, Casteels M, Cosentino E, Tinbergen B J
A.R.C. Meat Research Institute, Langford, Bristol, Great Britain.
Meat Sci. 1983 Feb;8(2):79-92. doi: 10.1016/0309-1740(83)90008-6.
Sixteen minced samples of lean beef M. semimembranosus and M. gracilis were analysed for nitrogen, fat, moisture, collagen, ash and pH using recommended procedures in eight European Communitie' (EC) meat research laboratories. Differences between replicate determinations within laboratories were often larger than suggested in reference methods although they were smaller than the differences between laboratories. Moisture and pH were determined most consistently, collagen least consistently.
在八个欧洲共同体（EC）肉类研究实验室中，使用推荐的程序对16份半膜肌和股薄肌瘦牛肉切碎样本进行了氮、脂肪、水分、胶原蛋白、灰分和pH值分析。尽管实验室内部重复测定之间的差异小于实验室之间的差异，但这些差异通常比参考方法中建议的要大。水分和pH值的测定最一致，胶原蛋白的测定最不一致。
