Effects of early post-mortem ageing on intramuscular collagen stability, yield and composition

Edward William Mills, S. H. Smith, J. C. Forrest, E. D. Aberle, M. D. Judge

Research output: Contribution to journalArticle

5 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)133-141
Number of pages9
JournalMeat Science
Volume25
Issue number2
DOIs
StatePublished - Jan 1 1989

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint Dive into the research topics of 'Effects of early post-mortem ageing on intramuscular collagen stability, yield and composition'. Together they form a unique fingerprint.

  • Cite this