Post-mortem changes in the composition and physical stability of bovine intramuscular collagen were evaluated during a 24 h ageing period. The yield of intramuscular connective tissue (IMCT) isolated from the infraspinatus muscle samples and the carbohydrate content of that material did not change significantly (P > 0·05) during the ageing period. The collagen content and total protein content of the isolated IMCT increased (P < 0·05) through 8 h post-mortem. Moisture content of the isolated material decreased numerically but not significantly (P > 0·05). Collagen thermal shrinkage temperature (Ts) decreased (P < 0·01) and collagen solubility increased (P < 0·05) during the ageing period with most of the changes occurring in the first 8 h.
All Science Journal Classification (ASJC) codes
- Food Science