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Xyz
Thu, Nov-18-04, 19:16
1) Meat is cooked in crockpot for 6-12 hours.
2) Meat (and bones) are removed.
3) Remaining liquid is poured in bowl and refrigerated.
4) Within hours, fat has risen to the top and can be
separated from underlying gelatinous material.
5) Depending on amount of liquid added at beginning, weight of
gelatinous material will vary. Question: How does one
calculate the amount of protein in 100 grams of this
gelatinous material? Assume liquid was strained through
fine mesh before refrigeraton? How much protein is
contained in 100 grams of this gelatin?
Doe
Thu, Nov-18-04, 19:16
>Subject: Crockpot/Gelatin/Protein From:
>chichashaman@yahoo.com (xyz) Date: 11/18/2004 8:11 AM
>Mountain Standard Time Message-id:
><bafd6fb9.0411180711.3f7a29bb@posting.google.com>
>
>1) Meat is cooked in crockpot for 6-12 hours.
>2) Meat (and bones) are removed.
>3) Remaining liquid is poured in bowl and refrigerated.
>4) Within hours, fat has risen to the top and can be
> separated from underlying gelatinous material.
>5) Depending on amount of liquid added at beginning, weight
> of gelatinous material will vary. Question: How does one
> calculate the amount of protein in 100 grams of this
> gelatinous material? Assume liquid was strained through
> fine mesh before refrigeraton? How much protein is
> contained in 100 grams of this gelatin?

How much .. heme-iron .. would be the question to .. ask ..

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markd
Thu, Nov-18-04, 19:16
See:

http://www.calorieking.com

What you have would be similar to gelatin dry with water
readded, for a cup around 3.3 g of protein.

>1) Meat is cooked in crockpot for 6-12 hours.
>2) Meat (and bones) are removed.
>3) Remaining liquid is poured in bowl and refrigerated.
>4) Within hours, fat has risen to the top and can be
> separated from underlying gelatinous material.
>5) Depending on amount of liquid added at beginning, weight
> of gelatinous material will vary. Question: How does one
> calculate the amount of protein in 100 grams of this
> gelatinous material? Assume liquid was strained through
> fine mesh before refrigeraton? How much protein is
> contained in 100 grams of this gelatin?
markd
Thu, Nov-18-04, 19:16
"How much .. heme-iron .. would be the question to .. ask .."

From USDA info, 0.08 mg per tablespoon
Dunne E .
Wed, Nov-24-04, 06:16
On 18 Nov 2004 07:11:44 -0800, chichashaman@yahoo.com
(xyz) posted:

>1) Meat is cooked in crockpot for 6-12 hours.
>2) Meat (and bones) are removed.
>3) Remaining liquid is poured in bowl and refrigerated.
>4) Within hours, fat has risen to the top and can be
> separated from underlying gelatinous material.
>5) Depending on amount of liquid added at beginning, weight
> of gelatinous material will vary. Question: How does one
> calculate the amount of protein in 100 grams of this
> gelatinous material? Assume liquid was strained through
> fine mesh before refrigeraton? How much protein is
> contained in 100 grams of this gelatin?

Dehydrate it at 105C and then weight it again. Gives the
percentage of water, roughly.