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Relationship of Alkali Insoluble Collagen to Tenderness of Three Bovine Muscles^{1, 2,}

Louisiana State University, Baton Rouge

Abstract

The l. dorsi, semimembranosus and triceps brachii muscles from the carcasses of 28 yearling steers, classified as tender or less tender on the basis of shear values of the l. dorsi muscles were utilized in a study of the specific relationship of alkali-insoluble collagen to meat tenderness. The l. dorsi was the only muscle studied which varied greatly in tenderness. Alkali-insoluble collagen in raw meat was found to differ significantly among muscles, but did not differ significantly between tenderness groups. The quantity of alkali-insoluble collagen remaining after cooking was relatively constant among muscles.

¹ Published with the approval of the Director, Louisiana State University Agricultural Experiment Station, Baton Rouge.

² This work was supported by a contract with the V. S. Department of Agriculture and authorized by the Research and Marketing Act of 1946. The contract is being supervised by the Eastern Utilization Research and Development Division of the Agricultural Research Service.

³ Present address: Department of Food Science, Michigan State University, East Lansing.