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Collagen Content and Subjective Scores for Tenderness of Connective Tissue in Animals of Different Ages
Author(s) -
KIM CHONG WON,
HO G. P.,
RITCHEY S. J.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb00838.x
Subject(s) - tenderness , connective tissue , cooked meat , quadriceps femoris muscle , anatomy , age groups , positive correlation , chemistry , food science , medicine , pathology , demography , isometric exercise , sociology
SUMMARY— Collagen nitrogen in raw steaks was related to subjective scores for tenderness of connective tissue in steaks cooked to 61° from two muscles, L. dorsi and B. femoris from three groups, veal, baby beef, and mature beef, of eight animals each. A highly significant, but somewhat low correlation, −0.54, indicated that collagen in raw meat would be an index of the tenderness of connective tissue within cooked meat. Correlations within muscle groups indicated a better index in the B. femoris . The amount of collagen nitro, gen was not different between the age groups. Panel scores within B. femoris were indicative of larger amounts and tougher connective tissue in the older animals.