Collagen cross-linking in porcine m. longissimus lumborum: Absence of a relationship with variation in texture at pork weight

The determination of all currently known intermolecular cross-links present in intramuscular collagen of porcine m. longissimus lumborum is described in relation to the texture of the meat as determined both objectively by instrumentation and subjectively by sensory panel. The variation in texture o...

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Bibliographic Details
Published in:Meat science 1996-03, Vol.42 (3), p.355-369
Main Authors: Avery, N.C., Sims, T.J., Warkup, C., Bailey, A.J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
collagen
Food industries
Fundamental and applied biological sciences. Psychology
hydroxyproline
Meat and meat product industries
meat quality
muscles
pork
sensory evaluation
texture
weight
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Summary:The determination of all currently known intermolecular cross-links present in intramuscular collagen of porcine m. longissimus lumborum is described in relation to the texture of the meat as determined both objectively by instrumentation and subjectively by sensory panel. The variation in texture observed in the m. longissimus lumborum of pork weight pigs has been shown to be unrelated to the total collagen content or to the nature of the collagen intermolecular cross-links. We have also demonstrated a considerable error in the colorimetric method for quantitation of hydroxyproline when determining the very low values of collagen present in pig meat. During this study we have established a sound protocol for the determination of all the known cross-links in intramuscular collagen of meat from any meat animal species.
ISSN:0309-1740
1873-4138
DOI:10.1016/0309-1740(95)00021-6