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THERMAL BEHAVIOR OF PORCINE COLLAGEN AS RELATED TO POST‐MORTEM TIME
Author(s) -
FIELD R. A.,
PEARSON A. M.,
KOCH D. E.,
MERKEL R. A.
Publication year - 1970
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.1365-2621.1970.tb12116.x
Subject(s) - connective tissue , melting point , chemistry , muscle tissue , anatomy , pathology , biology , medicine , organic chemistry
SUMMARY: DTA (differential thermal analysis) thermograms of epimysial connective tissue from normal and low quality porcine muscle were compared at 0 and 24 hr post‐mortem. In addition, the melting characteristics of intramuscular collagen were determined at 0 hr post‐mortem. In all tissues studied, collagen from low quality muscle consistently gave slightly lower peak melting points than that from normal muscle. Epimysial collagen had a significantly ( P < .05) lower peak melting point at 24 hr than at 0 hr post‐mortem (64.24 vs. 65.77°C). Using epimysial collagen, a significantly ( P <.01) greater proportion of the total melting range occurred at lower temperatures at 24 hr post‐mortem as compared to 0 hr (4 1.1 vs. 30.9%). The thermal behavior of intramuscular collagen at 0 hr post‐mortem was similar to that of epimysial collagen at 0 hr, but peak melting temperatures were slightly higher for intramuscular connective tissue.