Sausages containing 60% of meat proteins replaced with soybean or milk calcium coprecipitates were prepared. Growth rates and plasma amino acid levels in rats fed diets based on these products, together with vitamin and available amino acid analysis indicated that the nutritional values of the non‐meat proteins were similar but were both markedly lower than meat sausages. Nutritional damage to the protein in the sausages during cooking was only apparent in the all‐meat sausage.
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Skurray et al. (1976) studied this question.
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