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Relationship of Alkali and Ringer Insoluble Collagen to Tenderness of Beef Heated at Two Rates¹

Tennessee Agricultural Experiment Station and College of Home Economics, The University of Tennessee, Knoxville 37916

Abstract

Semimembranosus muscles of paired top-round cuts were roasted, one at 93 C and the other at 149 C to an end point of 70 C. Hydroxyproline contents of the alkali and Ringer insoluble residues of raw and cooked meat were measured.

Roasts cooked at 93 C required longer cooking times, had higher cooking losses and were more tender than pairmates cooked at 149 C. The alkali insoluble collagen content of the semimembranosus muscle was reduced significantly by cooking at either oven temperature. However, there was no significant difference between the two heat treatments with respect to the amount of alkali insoluble collagen remaining in the cooked meat or percent solubilized with heating. Ringer insoluble collagen content of the meat was not changed by either heat treatment.

¹ This research is part of a cooperative project between the Departments of Food Science-Institution Administration and Animal Husbandry-Veterinary Science. Published with the approval of the Dean of the Tennessee Agricultural Experiment Station and the Dean of the College of Home Economics, The University of Tennessee. Knoxville.

² Present address: Auburn University, Auburn, Alabama 36830.