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  • Title: [Hygienic assessment of meat products normalized as to mineral contents].
    Author: Grigorashvili GZ, Moniava II, Maskhulia LM, Kartvelishvili GM.
    Journal: Gig Sanit; 1991 Feb; (2):35-8. PubMed ID: 2055508.
    Abstract:
    The influence of the protein-mineral preparation, made of meat-and-bone remnants, on the nutrient and biological value of meat foodstuffs has been studied. It has been shown, that the use of such a preparation in sausages (1-3%) does not reduce their biological value, produces a positive influence on the chemical content of foodstuffs in terms of the mineral component (Ca/P ratio), making them physiologically more optimal. Positive influence of the protein-mineral preparation made of meat-and-bone remnants on mineral metabolism has been established.
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