Effects of animal and muscle characteristics on collagen and consequences for ham production

Effects of animal and muscle characteristics on collagen and consequences for ham production

The effect of biological and technological factors on ham production were studied by analyzing collagen pyridinoline cross-linking and the thermal stability of type I collagen. The type of muscle affected hydroxylysylpyridinoline ( P>0.01) and lysylpyridinoline ( P

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Veröffentlicht in:Meat science 2000-06, Vol.55 (2), p.233-238
Hauptverfasser: Boutten, B, Brazier, M, Morche, N, Morel, A, Vendeuvre, J.L
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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Zusammenfassung:The effect of biological and technological factors on ham production were studied by analyzing collagen pyridinoline cross-linking and the thermal stability of type I collagen. The type of muscle affected hydroxylysylpyridinoline ( P>0.01) and lysylpyridinoline ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(99)00148-5