CHANGES IN COLLAGEN SOLUBILITY OF RAW AND ROASTED BOVINE: PSOAS MAJOR AND MINOR AND SEMITENDINOSUS MUSCLES DURING COLD STORAGE.
 
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Pol. J. Food Nutr. Sci. 2003;53(3):57–61
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ABSTRACT
During 12-day post-mortem ageing of psoas major and minor (PM) and semitendinosus (ST) muscles of calves, heifers and cows at 4°C changes in pH and thermal soluble intramuscular collagen were determined at 3-day intervals. Additionally, on the 1st and 12th day of cold storage the muscle samples were roasted at 170°C to internal temperature of 78°C and stored for next 12 days at 4°C, then soluble collagen was determined. Raw and heated PM muscle contained less collagen of better solubility in comparison to ST muscle. During post-mortem ageing pH and collagen solubility increased. The increase in the solubility of intramuscular collagen during cold storage was considerably higher in calves than in older cattle and higher in PM than in ST muscles. During cold storage of heated muscles, a significant increase in collagen solubility was observed, most evident in calf muscles heated after 12 days of cold ageing.
ISSN:1230-0322