Evaluation of nutrient value and a classification of food products of animal origin in accordance with reconsidered water/protein ratio.

Water/protein ratio, criterion of evaluation of comparative nutrive value of meat products, fully used at present in some European countries, does not take into account the nutritive value of protein from the structure. This work presents a reconsideration of the evaluation of food proteinogenic value, on the basis of numerous analytical data from collagen dosing and setting of collagen/protein ratio as well as from biological tests on laboratory animals, thus correcting the amount of total protein and, implicitly, water/protein ratio. Tables of these products structure and classification in accordance with water/protein ratio are given.