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 |
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| creator | Hopkins, D.L. Allingham, P.G. Colgrave, M. van de Ven, R.J. |
| description | 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 |
| doi_str_mv | 10.1016/j.meatsci.2013.04.054 |
| format | Article |
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•Different methods of studying collagen and connective tissue were investigated.•Loin sensory tenderness was not correlated to any measure of collagen.•Loin sensory tenderness was not correlated to any measure of connective tissue.•Loin compression was not correlated to any measure of collagen or connective tissue.•There was no correlation between topside shear force and collagen concentration.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2013.04.054</identifier><identifier>PMID: 23747614</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Collagen ; Collagen - chemistry ; Female ; Humans ; Hydroxyproline - chemistry ; Lamb ; Male ; Meat ; Muscle, Skeletal - chemistry ; Sheep, Domestic ; Taste ; Tenderness</subject><ispartof>Meat science, 2013-10, Vol.95 (2), p.219-223</ispartof><rights>2013</rights><rights>Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-772dc4fa103b5602e8003cfd7f6ed209791e59f50e40f662419b3488b30a07113</citedby><cites>FETCH-LOGICAL-c365t-772dc4fa103b5602e8003cfd7f6ed209791e59f50e40f662419b3488b30a07113</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2013.04.054$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23747614$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hopkins, D.L.</creatorcontrib><creatorcontrib>Allingham, P.G.</creatorcontrib><creatorcontrib>Colgrave, M.</creatorcontrib><creatorcontrib>van de Ven, R.J.</creatorcontrib><title>Interrelationship between measures of collagen, compression, shear force and tenderness</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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<0.05) to the percentage of connective tissue determined by imaging. Intramuscular fat (IMF) was linearly correlated (P<0.05) to sensory tenderness and compression, such that a 1% increase in IMF increased the tenderness score by 2.3±0.83 units and reduced compression by 0.73±0.21N. There was no correlation between SM shear force and collagen concentration. The data suggest that measurement of collagen concentration did not explain the variation in shear force and sensory tenderness observed in the meat from lambs.
•Different methods of studying collagen and connective tissue were investigated.•Loin sensory tenderness was not correlated to any measure of collagen.•Loin sensory tenderness was not correlated to any measure of connective tissue.•Loin compression was not correlated to any measure of collagen or connective tissue.•There was no correlation between topside shear force and collagen concentration.</description><subject>Animals</subject><subject>Collagen</subject><subject>Collagen - chemistry</subject><subject>Female</subject><subject>Humans</subject><subject>Hydroxyproline - chemistry</subject><subject>Lamb</subject><subject>Male</subject><subject>Meat</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Sheep, Domestic</subject><subject>Taste</subject><subject>Tenderness</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMtOwzAQRS0EglL4BFCWLJowfsROVgghXlIlNiCWluOMIVXjFDsF8fe4amHLyiP7zB3PIeSMQkGBystF0aMZo-0KBpQXIAooxR6Z0ErxXFBe7ZMJcKhzqgQckeMYFwCJZNUhOWJcCSWpmJDXRz9iCLg0Yzf4-N6tsgbHL0Sfpfy4DhizwWV2WC7NG_pZqvpVuoyJnmXxHU3I3BAsZsa32Yi-xeDT8wk5cGYZ8XR3TsnL3e3zzUM-f7p_vLme55bLcsyVYq0VzlDgTSmBYQXArWuVk9gyqFVNsaxdCSjASckErRsuqqrhYEBRyqfkYpu7CsPHGuOo-y5aTL_1OKyjplzWjAvFZELLLWrDEGNAp1eh60341hT0xqle6J1TvXGqQejkNPWd70asmx7bv65fiQm42gKYFv3sMOgUgd5i2wW0o26H7p8RP4beiq0</recordid><startdate>201310</startdate><enddate>201310</enddate><creator>Hopkins, D.L.</creator><creator>Allingham, P.G.</creator><creator>Colgrave, M.</creator><creator>van de Ven, R.J.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201310</creationdate><title>Interrelationship between measures of collagen, compression, shear force and tenderness</title><author>Hopkins, D.L. ; Allingham, P.G. ; Colgrave, M. ; van de Ven, R.J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-772dc4fa103b5602e8003cfd7f6ed209791e59f50e40f662419b3488b30a07113</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Animals</topic><topic>Collagen</topic><topic>Collagen - chemistry</topic><topic>Female</topic><topic>Humans</topic><topic>Hydroxyproline - chemistry</topic><topic>Lamb</topic><topic>Male</topic><topic>Meat</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Sheep, Domestic</topic><topic>Taste</topic><topic>Tenderness</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hopkins, D.L.</creatorcontrib><creatorcontrib>Allingham, P.G.</creatorcontrib><creatorcontrib>Colgrave, M.</creatorcontrib><creatorcontrib>van de Ven, R.J.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hopkins, D.L.</au><au>Allingham, P.G.</au><au>Colgrave, M.</au><au>van de Ven, R.J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Interrelationship between measures of collagen, compression, shear force and tenderness</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2013-10</date><risdate>2013</risdate><volume>95</volume><issue>2</issue><spage>219</spage><epage>223</epage><pages>219-223</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>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<0.05) to the percentage of connective tissue determined by imaging. Intramuscular fat (IMF) was linearly correlated (P<0.05) to sensory tenderness and compression, such that a 1% increase in IMF increased the tenderness score by 2.3±0.83 units and reduced compression by 0.73±0.21N. There was no correlation between SM shear force and collagen concentration. The data suggest that measurement of collagen concentration did not explain the variation in shear force and sensory tenderness observed in the meat from lambs.
•Different methods of studying collagen and connective tissue were investigated.•Loin sensory tenderness was not correlated to any measure of collagen.•Loin sensory tenderness was not correlated to any measure of connective tissue.•Loin compression was not correlated to any measure of collagen or connective tissue.•There was no correlation between topside shear force and collagen concentration.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>23747614</pmid><doi>10.1016/j.meatsci.2013.04.054</doi><tpages>5</tpages></addata></record> |
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| ispartof | Meat science, 2013-10, Vol.95 (2), p.219-223 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Animals Collagen Collagen - chemistry Female Humans Hydroxyproline - chemistry Lamb Male Meat Muscle, Skeletal - chemistry Sheep, Domestic Taste Tenderness |
| title | Interrelationship between measures of collagen, compression, shear force and tenderness |
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