Effects of early post-mortem ageing on intramuscular collagen stability, yield and composition

E. W. Mills; S. H. Smith; J. C. Forrest; E. D. Aberle; M. D. Judge

doi:10.1016/0309-1740(89)90028-4

Effects of early post-mortem ageing on intramuscular collagen stability, yield and composition

E. W. Mills, S. H. Smith, J. C. Forrest, E. D. Aberle, M. D. Judge

Animal Science

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6 Scopus citations

Abstract

Post-mortem changes in the composition and physical stability of bovine intramuscular collagen were evaluated during a 24 h ageing period. The yield of intramuscular connective tissue (IMCT) isolated from the infraspinatus muscle samples and the carbohydrate content of that material did not change significantly (P > 0·05) during the ageing period. The collagen content and total protein content of the isolated IMCT increased (P < 0·05) through 8 h post-mortem. Moisture content of the isolated material decreased numerically but not significantly (P > 0·05). Collagen thermal shrinkage temperature (T_s) decreased (P < 0·01) and collagen solubility increased (P < 0·05) during the ageing period with most of the changes occurring in the first 8 h.

Original language	English (US)
Pages (from-to)	133-141
Number of pages	9
Journal	Meat Science
Volume	25
Issue number	2
DOIs	https://doi.org/10.1016/0309-1740(89)90028-4
State	Published - 1989

All Science Journal Classification (ASJC) codes

Food Science

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title = "Effects of early post-mortem ageing on intramuscular collagen stability, yield and composition",

abstract = "Post-mortem changes in the composition and physical stability of bovine intramuscular collagen were evaluated during a 24 h ageing period. The yield of intramuscular connective tissue (IMCT) isolated from the infraspinatus muscle samples and the carbohydrate content of that material did not change significantly (P > 0·05) during the ageing period. The collagen content and total protein content of the isolated IMCT increased (P < 0·05) through 8 h post-mortem. Moisture content of the isolated material decreased numerically but not significantly (P > 0·05). Collagen thermal shrinkage temperature (Ts) decreased (P < 0·01) and collagen solubility increased (P < 0·05) during the ageing period with most of the changes occurring in the first 8 h.",

author = "Mills, \{E. W.\} and Smith, \{S. H.\} and Forrest, \{J. C.\} and Aberle, \{E. D.\} and Judge, \{M. D.\}",

year = "1989",

doi = "10.1016/0309-1740(89)90028-4",

language = "English (US)",

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pages = "133--141",

journal = "Meat Science",

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T1 - Effects of early post-mortem ageing on intramuscular collagen stability, yield and composition

AU - Mills, E. W.

AU - Smith, S. H.

AU - Forrest, J. C.

AU - Aberle, E. D.

AU - Judge, M. D.

PY - 1989

Y1 - 1989

N2 - Post-mortem changes in the composition and physical stability of bovine intramuscular collagen were evaluated during a 24 h ageing period. The yield of intramuscular connective tissue (IMCT) isolated from the infraspinatus muscle samples and the carbohydrate content of that material did not change significantly (P > 0·05) during the ageing period. The collagen content and total protein content of the isolated IMCT increased (P < 0·05) through 8 h post-mortem. Moisture content of the isolated material decreased numerically but not significantly (P > 0·05). Collagen thermal shrinkage temperature (Ts) decreased (P < 0·01) and collagen solubility increased (P < 0·05) during the ageing period with most of the changes occurring in the first 8 h.

AB - Post-mortem changes in the composition and physical stability of bovine intramuscular collagen were evaluated during a 24 h ageing period. The yield of intramuscular connective tissue (IMCT) isolated from the infraspinatus muscle samples and the carbohydrate content of that material did not change significantly (P > 0·05) during the ageing period. The collagen content and total protein content of the isolated IMCT increased (P < 0·05) through 8 h post-mortem. Moisture content of the isolated material decreased numerically but not significantly (P > 0·05). Collagen thermal shrinkage temperature (Ts) decreased (P < 0·01) and collagen solubility increased (P < 0·05) during the ageing period with most of the changes occurring in the first 8 h.

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U2 - 10.1016/0309-1740(89)90028-4

DO - 10.1016/0309-1740(89)90028-4

M3 - Article

AN - SCOPUS:38249026034

SN - 0309-1740

VL - 25

SP - 133

EP - 141

JO - Meat Science

JF - Meat Science

IS - 2

ER -

Effects of early post-mortem ageing on intramuscular collagen stability, yield and composition

Abstract

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