Interrelationship between measures of collagen, compression, shear force and tenderness

Interrelationship between measures of collagen, compression, shear force and tenderness

This study examined the relationship between collagen content as determined by hydroxyproline assay with other measures of connective tissue, shear force and tenderness in lamb muscle. Samples were taken from both m. longissimus lumborum (LL, loin) and the m. semimembranosus (SM, topside) of 99 lamb...

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Veröffentlicht in:Meat science 2013-10, Vol.95 (2), p.219-223
Hauptverfasser: Hopkins, D.L., Allingham, P.G., Colgrave, M., van de Ven, R.J.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Collagen
Collagen - chemistry
Female
Humans
Hydroxyproline - chemistry
Lamb
Male
Meat
Muscle, Skeletal - chemistry
Sheep, Domestic
Taste
Tenderness
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Zusammenfassung:This study examined the relationship between collagen content as determined by hydroxyproline assay with other measures of connective tissue, shear force and tenderness in lamb muscle. Samples were taken from both m. longissimus lumborum (LL, loin) and the m. semimembranosus (SM, topside) of 99 lambs. Sensory tenderness and compression of the LL were not correlated to any measure of collagen or connective tissue, with one exception where compression was correlated (r=−0.28; P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.04.054