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The Effect of Age and Grade on the Collagen and Elastin Content of Beef and Veal¹

University of Wisconsin³

Abstract

Data have been secured to determine the effect of age and grade on the collagen and elastin content of the longissimus dorsi of beef animals. The samples for analysis were selected from three grades of cow carcasses, four grades of steer carcasses, and four grades of veal carcasses.

Considerable variation in the collagen and elastin content was found within grades for each age group and in no case were the differences in these measurements between grades significant. There was no difference between the collagen and elastin content of samples from steers and cows, but the samples from both of these older groups contained less collagen and elastin than veal.

Because veal is more tender than meat from more mature animals, it is concluded on the basis of these data that the percentage of collagen and elastin in the longissimus dorsi of beef animals is not a critical measure of tenderness of meat.

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station, Madison.

² Present address: American Meat Institute Foundation, Chicago 37, Ill.

³ Departments of Animal Husbandry and Biochemistry, Madison, Wisconsin.

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