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Connective Tissues from Normal and PSE Porcine Muscle. 1. Chemical Characterization
Author(s) -
McCLAIN P. E.,
PEARSON A. M.,
BRUNNER J. R.,
CREVASSE G. A.
Publication year - 1969
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.1365-2621.1969.tb00900.x
Subject(s) - connective tissue , chemistry , biochemistry , imino acid , composition (language) , proline , anatomy , medicine , amino acid , biology , pathology , linguistics , philosophy
SUMMARY– The epimysial connective tissue from normal and PSE (pale, soft and exudative) porcine muscle was chemically characterized. Samples from PSE muscles exhibited markedly lower turbidity values (P < 0.01) than those from normal muscles. No significant differences were found in ultimate pH values. The epimysium from PSE muscles contained significantly higher (P < 0.05) quantities of salt soluble tropocollagen and a greater amount of heat labile collagen (P < 0.01) than that from normal tissues. No significant differences in α‐ and β‐subunit composition, plasma hydroxy‐proline levels or amino acid composition were evident between the two sources of epimysial connective tissues.