Early post-mortem degradation of intramuscular collagen

Edward William Mills; S. H. Smith; M. D. Judge

doi:10.1016/0309-1740(89)90034-X

Early post-mortem degradation of intramuscular collagen

Edward William Mills, S. H. Smith, M. D. Judge

Animal Science

Research output: Contribution to journal › Article › peer-review

18 Scopus citations

Abstract

Post-mortem changes in physical and thermal stabilities of bovine intramuscular connective tissue were studied during the first 24 h postmortem. Collagen thermal shrinkage temperature (T_s) decreased (P < 0·01) and collagen solubility increased (P < 0·01) during the first 24 h following slaughter with greatest amount of change occurring in the first 8 h post mortem. The dynamic nature of intramuscular connective tissue during the very early post-mortem (VEP) period is compared to the VEP-tenderness relationships proposed by Marsh and others.

Original language	English (US)
Pages (from-to)	115-120
Number of pages	6
Journal	Meat Science
Volume	26
Issue number	2
DOIs	https://doi.org/10.1016/0309-1740(89)90034-X
State	Published - Jan 1 1989

All Science Journal Classification (ASJC) codes

Food Science

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10.1016/0309-1740(89)90034-X

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title = "Early post-mortem degradation of intramuscular collagen",

abstract = "Post-mortem changes in physical and thermal stabilities of bovine intramuscular connective tissue were studied during the first 24 h postmortem. Collagen thermal shrinkage temperature (Ts) decreased (P < 0·01) and collagen solubility increased (P < 0·01) during the first 24 h following slaughter with greatest amount of change occurring in the first 8 h post mortem. The dynamic nature of intramuscular connective tissue during the very early post-mortem (VEP) period is compared to the VEP-tenderness relationships proposed by Marsh and others.",

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AU - Smith, S. H.

AU - Judge, M. D.

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N2 - Post-mortem changes in physical and thermal stabilities of bovine intramuscular connective tissue were studied during the first 24 h postmortem. Collagen thermal shrinkage temperature (Ts) decreased (P < 0·01) and collagen solubility increased (P < 0·01) during the first 24 h following slaughter with greatest amount of change occurring in the first 8 h post mortem. The dynamic nature of intramuscular connective tissue during the very early post-mortem (VEP) period is compared to the VEP-tenderness relationships proposed by Marsh and others.

AB - Post-mortem changes in physical and thermal stabilities of bovine intramuscular connective tissue were studied during the first 24 h postmortem. Collagen thermal shrinkage temperature (Ts) decreased (P < 0·01) and collagen solubility increased (P < 0·01) during the first 24 h following slaughter with greatest amount of change occurring in the first 8 h post mortem. The dynamic nature of intramuscular connective tissue during the very early post-mortem (VEP) period is compared to the VEP-tenderness relationships proposed by Marsh and others.

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JO - Meat Science

JF - Meat Science

IS - 2

ER -

Early post-mortem degradation of intramuscular collagen

Abstract

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