Waring Blendor-centrifuge procedures often yield higher collagen nitrogen values in cooked than in raw beef. This may be due to inadequate blender dispersion of coagulated protein masses in cooked beef. The dispersive action of a protease inactive toward collagen was compared with that of the blender. Collagen values were lower in cooked than in raw meat by both methods, but differences between raw and cooked samples were generally greater by the enzyme method. The enzyme method yielded significantly lower collagen values for both raw and cooked beef, and these values showed better relationship to shear values and tenderness scores than those obtained by the blender method. The enzyme method offers promise for a procedure that is reproducible, rapid, and feasible for multiple sample operation.
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