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Collagen and Elastin in Different Cuts of Veal and Beef
Author(s) -
VOGNAROVÁ IRENA,
DVORÁK Z.,
BÖHM R.
Publication year - 1968
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.1365-2621.1968.tb03626.x
Subject(s) - elastin , connective tissue , chemistry , food science , biology , genetics
SUMMARY– The collagen and elastin content was determined in different cuts of veal and beef. Increases in the amount of total connective tissue are primarily due to increased amounts of collagen, whereas the elastin content is relatively constant. More collagen was found in veal than in beef. The amount of collagen solubilized by heating in one‐fourth strength Ringer's solution was twice as high for veal as for beef. Results indicate that the amount of connective tissue proteins in meat is dependent upon the anatomical location and the physiological function of the muscles. Results of chemical and histological analysis are discussed from the standpoint of their nutritional significance.