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Summary The effect of storage at 38°C on the nutritional value of the proteins of intermediate moisture (i.m.) meat was studied by both rat bioassay and chemical methods. Freshly prepared i.m. meat was always of similar nutritional quality to fresh meat but, if complexing reactions occurred that led to insolubilization in 3% sodium dodecyl sulphate/1%β‐mercaptoethanol then a marked decrease in both net protein utilization (NPU) and protein efficiency ratio (PER) was found. As these complexing (crosslinking) reactions normally occur quite readily in i.m. meats stored at tropical temperature it is desirable, if the nutritional value of these meats is to be maintained during storage, that means be found to inhibit them.
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Obanu et al. (1976) studied this question.
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