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Connective tissue of meat: I.—separation and determination
Author(s) -
Lampitt L. H.,
Baker L. C.,
Brown K. P.
Publication year - 1952
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740030807
Subject(s) - connective tissue , reagent , elastin , chemistry , leaching (pedology) , muscle tissue , tissue sample , chromatography , anatomy , biology , organic chemistry , soil water , ecology , genetics
The principles of the available methods for determining collagen and elastin (as a measure of the connective tissue) in meat have been examined. It has been shown that O‐IN‐NaOH is a more satisfactory reagent than either O‐IN‐ or O‐OIN‐HCl for leaching muscle tissue from connective tissue. When preparations of connective tissue dissected from shin of beef were treated in a blender or macerator with the extracting liquid o‐OIN‐HCl tended to dissolve collagen. Furthermore, the dissolution of muscle tissue by O‐IN‐ and O‐OIN‐HCl was less complete than by O‐IN‐NaOH. When the method of Lowry, Gilligan & Katersky (1941) was modified by disintegrating a 10‐g. sample of chopped meat in a blender, replicate determinations of collagen in one sample of meat generally agreed to within ± 10%.