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Recebido em 20/10/06; aceito em 29/6/07; publicado na web em 19/12/07 The purpose of this study was to assess the concentration of vitamins and minerals in meat protein hydrolysates. Calcium, phosphorus and iron were analyzed by inductively coupled-plasma atomic emission spectrophotometry; vitamin C was analyzed by the reduction of cupric ions and vitamins B1 and B2 by fluorescence. Regarding minerals, the beef hydrolysate (BH) had more iron than the turkey hydrolysate (TH) and the chickendoi:10.1590/s0100-40422008000100008 fatcat:vmp4c5cztvccxmdweqqvu4jkjq