CHANGES IN COLLAGEN SOLUBILITY OF RAW AND ROASTED BOVINE:  PSOAS MAJOR  AND  MINOR  AND  SEMITENDINOSUS  MUSCLES DURING COLD STORAGE.

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.

Submit your paper

News

Instructions for Authors

Archive

Send by email

CHANGES OF PHYSICOCHEMICAL PROPERTIES OF BULLOCKS AND HEIFERS MEAT DURING 14 DAYS OF AGEING UNDER VACUUM

COMPARISON OF TEXTURE AND STRUCTURE OF ST (SEMITENDINOSUS) MUSCLE OF BLACK-WHITE CATTLE CROSSBREDS WITH CHAROLAISE, MARCHIGIANA, PIEMONTESE AND CHIANINA AND ITS SUSCEPTIBILITY TO MASSAGING

WATER RETENTION, SHEAR FORCE, AND TEXTURE PARAMETERS OF CATTLE PSOAS AND SEMITENDINOSUS MUSCLES UNFROZEN AND FROZEN DURING POST-MORTEM AGEING.

TRANSAMINASE (GOT AND GPT) ACTIVITY IN SKELETAL MUSCLES OF CATTLE, PIGS AND POULTRY

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.