Meta-analysis of the relationship between collagen characteristics and meat tenderness

Meta-analysis of the relationship between collagen characteristics and meat tenderness

Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Meat science 2022-03, Vol.185, p.108717-108717, Article 108717
Hauptverfasser: Li, Xiying, Ha, Minh, Warner, Robyn D., Dunshea, Frank R.
Format: Artikel
Sprache:eng
Schlagworte:
Age
Animals
Cattle
Collagen
Correlation
Meat
Meta-analysis
Muscle
Muscle, Skeletal
Red Meat
Sheep
Tenderness
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently for each species. The beef data was categorized into subgroups according to muscle (loin and other muscle) and age (young,
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2021.108717