Early post-mortem degradation of intramuscular collagen

Edward William Mills, S. H. Smith, M. D. Judge

Research output: Contribution to journalArticlepeer-review

16 Scopus citations

Abstract

Post-mortem changes in physical and thermal stabilities of bovine intramuscular connective tissue were studied during the first 24 h postmortem. Collagen thermal shrinkage temperature (Ts) decreased (P < 0·01) and collagen solubility increased (P < 0·01) during the first 24 h following slaughter with greatest amount of change occurring in the first 8 h post mortem. The dynamic nature of intramuscular connective tissue during the very early post-mortem (VEP) period is compared to the VEP-tenderness relationships proposed by Marsh and others.

Original languageEnglish (US)
Pages (from-to)115-120
Number of pages6
JournalMeat Science
Volume26
Issue number2
DOIs
StatePublished - Jan 1 1989

All Science Journal Classification (ASJC) codes

  • Food Science

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