Factors Affecting Collagen Solubility in Bovine Muscles

Abstract

SUMMARY— Solubility of intramuscular collagen was studied as affected by chronological maturity in 15 bovine longissimus dorsi and 15 semimembranosus muscles and as affected by post‐mortem contraction state in the semitendinosus of 7 animals. Collagen solubility decreased significantly with each advancing maturity group in both longissimus dorsi and semimembranosus muscles. Collagen solubility was also higher (P < 0.05) in the longissimus dorsi than in the semimembranosus, except in the E maturity group. It was also related to panel tenderness in both muscles (r = 0.77 and 0.81 (P < 0.01) for longissimus dorsi and semimembranosus muscles, respectively. However, within‐maturity group correlations of solubility of collagen and tenderness were low and nonsignificent. Collagen content did not differ significantly in longissimus dorsi muscles of animals of A, B, and E maturity groups; however, the semimembranosus had more collagen (P < 0.05) in E than in A and B maturity groups. Collagen content was not related (P > 0.05) to panel tenderness in either muscle (r =−0.42 and −0.48 for longissimus dorsi and semimembranosus, respectively). Neither collagen solubility nor collagen content was significantly affected by post‐mortem contraction state. Furthermore, collagen solubility did not increase significantly with post‐mortem aging up to ten days.

Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes1

“…The SEL group was significantly (P < 0.01) more tender than any of the other groups studied when comparing WBS values. It has been well documented that heat liable collagen content decreases with advancing age (Hill, 1966;Herring et al, 1967;Bailey and Shimokomaki, 1971), which would explain the differences noticed between SEL and the other 4 groups. Aberle et al (1981) concluded feeding cattle high-energy diets would promote rapid rates of protein synthesis and produce beef with a high proportion of newly synthesized, heat liable collagen.…”

Relationship Between Collagen and Selected Technological Parameters of Calf Meat

“…Niektórzy badacze sugerują, że mięśnie z wyższym poziomem kolagenu są mniej kruche niż te, które zawierają go mniej [1,13]. Ponadto potwierdzają wpływ kolagenu rozpuszczalnego na poprawę kruchości mięsa [2,6,13].…”

“…wartość szerometryczną [22]. Niektórzy badacze stwierdzają istotne korelacje między zawartością kolagenu w tkance mięśniowej a kruchością gotowanego mięsa wołowego [19,23] oraz między kruchością mięsa i rozpuszczalnością kolagenu, zarówno w mięsie wołowym [6], jak i wieprzowym [2]. Wielu autorów wskazuje również na dużą rolę, jaką odgrywa kolagen nierozpuszczalny w kształtowaniu kruchości mięsa [7,23].…”

Carcass Value and the Composition of Meat from Steers Fed a Diet Containing Processed Swine Waste

“…Considering that the consumer generally prefers pale beef, the finding of a relatively low content in our experimental steers and particularly in those of Group II is a positive feature. The available published data on collagen content of m. longissimus dorsi vary considerably, comprising such differing values as l.74 per cent in 22-month old steers (Hill 1966), 4.5 per cent (Herring, Cassens and Briskey 1967) and 0.8 to l.2 per cent (BaIH and Izak 1972). The 0.78 per cent collagen content ofm.longissimus dorsi in our study is at the lower limit of this range.…”