(c) Tryptophan Content in Processed Meat of Present Study and Reported by USDA.
| Food Type | Protein (g•100g−1 sample) |
Trp (g•100g−1 sample) |
Trp (g•100g−1 protein) |
Trp:LNAA |
|---|---|---|---|---|
| Chicken nugget, unbreaded, uncookeda | 15.44 | 0.19 | 1.27 | 1:21 |
| Chicken, commodity, canned, drainedc | 27.52 | 0.32 | 1.17 | 1:21 |
| Meatballa | 12.34 | 0.15 | 1.18 | 1:23 |
| Sub Meat: pork, chicken, beefa | 17.83 | 0.19 | 1.03 | 1:24 |
| Bologna, chicken and porkb | 10.31 | 0.08 | 0.79 | 1:31 |
| Bologna, pork, turkey, beefb | 11.56 | 0.13 | 1.09 | 1:23 |
| Pepperoni, beef and pork, slicedb | 19.25 | 0.23 | 1.19 | 1:21 |
| Hot Dog, (pork)a | 15.76 | 0.16 | 1.04 | 1:24 |
| Frankfurter (pork)b | 12.81 | 0.15 | 1.17 | 1:21 |
| Klik Light (pork)a | 14.92 | 0.19 | 1.27 | 1:21 |
| Luncheon meat, pork, cannedb | 12.50 | 0.12 | 0.98 | 1:25 |
a. Present study (processed meats were right-from-the-package prior to home cooking and consumption)
b. USDA 1980-2007 (unknown methods and sources) [66]