Collagen and Elastin in Different Cuts of Veal and Beef

Vognarová, I.; Dvořák, Zdeněk; Böhm, R.

doi:10.1111/j.1365-2621.1968.tb03626.x

Cited by 15 publications

(8 citation statements)

References 14 publications

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“…This was surprising given that previous studies had demonstrated that longer periods of cooking solubilise the connective tissues, decrease hardness and make the denatured protein more accessible to digestive enzymes [8,29]. However, in our study, the comparatively lower collagen content of the sampled beef cut [30] prevented our ability to draw firm conclusions.…”

Section: Discussioncontrasting

confidence: 63%

Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial

et al. 2020

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Cooking changes the texture and tenderness of red meat, which may influence its digestibility, circulatory amino acids (AA) and gastrointestinal (GI) hormonal responses in consumers. In a randomised crossover intervention, healthy males (n = 12) consumed a beef steak sandwich, in which the beef was cooked by either a pan-fried (PF) or sous-vide (SV) method. Plasma AA were measured by ultrahigh performance liquid chromatography (UPLC), while plasma GI hormones were measured using a flow cytometric multiplex array. Following meat ingestion, the circulatory concentrations of some of the essential AA (all the branched-chain AA: leucine, isoleucine and valine; and threonine), some of the nonessential AA (glycine, alanine, tyrosine and proline) and some of the nonproteogenic AA (taurine, citrulline and ornithine) were increased from fasting levels by 120 or 180 min (p < 0.05). There were no differences in circulating AA concentrations between cooking methods. Likewise, of the measured GI hormones, glucose-dependent insulinotropic peptide (GIP) and glucagon-like peptide-1 (GLP-1) concentrations increased from fasting levels after consumption of the steak sandwich (p < 0.05), with no differences between the cooking methods. In the healthy male adults, protein digestion and circulating GI hormone responses to a beef-steak breakfast were unaltered by the different cooking methods.

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Section: Discussioncontrasting

confidence: 63%

Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial

et al. 2020

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“…These samples were analyzed chemically for collagen and elastin content. Insoluble collagen and elastin were extracted by the procedure of Vognarova et al (1968). The insoluble collagen fraction and elastin residue were hydrolyzed with 6 N HC1 in sealed tubes at 120 to 125 C for 4 h. Hydroxyproline content of the digesta Cscore of 10 = very tender or very juicy, 1 = very tough or very dry.…”

Section: Methodsmentioning

confidence: 99%

“…collagen than all older groups. Vognarova et al (1968) reported that veal muscle had a higher percentage of collagen than beef muscle. In ~< addition, our 9-mo group had more (P<.05) elastin than all older groups.…”

Section: Histological Evaluation Of Collagen Andmentioning

confidence: 99%

Longissimus Muscle Quality, Palatability and Connective Tissue Histological Characteristics of Bulls and Steers Fed Different Energy Levels and Slaughtered at Four Ages

Dikeman

Reddy

Arthaud

et al. 1986

Journal of Animal Science

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One hundred forty-four Angus male calves were assigned to one of five slaughter-age groups: 9, 12, 15, 18 and 24 mo of age. After weaning, one-half of the calves within slaughter age were castrated. One-half of the 12-, 15-, 18- and 24-mo age groups of each sex were further randomly allotted to a high-energy (HE) or low-energy (LE) finishing diet. Eight bulls and eight steers assigned to the 9-mo slaughter group were fed the HE diet only. Samples from the longissimus muscle (LM) were taken at the 12th rib for histological evaluations of fat deposits. Thin sections from the LM at the 11th rib were stained for lipid, collagen and elastin. Steaks from the LM were cooked and evaluated by a sensory panel and sheared by a Warner-Bratzler shear (WBS) device. The 9-10-11th rib sections were separated into muscle, fat and bone. Collagen, elastin and collagen solubility were determined chemically. Bulls had heavier carcasses, less fat and lower sensory scores for tenderness and juiciness than steers. Steers fed the HE diet had lower WBS values than bulls on either diet. Cooking losses were higher for bulls at 12, 18 and 24 mo than for steers. Histological evaluation showed that collagen content was higher for bulls than for steers and higher for cattle fed the LE diet than those fed the HE diet. Among cattle on the HE diet, the 9-mo cattle had more collagen than all older groups. Neither sex nor diet had an effect on elastin content shown by histological evaluation, but 12-mo cattle had the most elastin and the 15- and 18-mo cattle had the least elastin. Collagen content determined by chemical analysis was not affected by sex, diet or slaughter age. Correlation coefficients among histologically and chemically evaluated collagen and elastin and meat traits were too low to be of practical importance. The time-intensive histological techniques used in our study provided little additional information over that obtained from visually evaluated or chemically measured meat traits.

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“…Similar values have been found for the skin of mice (Harkness, Harkness & James, 1958) and rats (Anasuya & Narasinga Rao, 1970). Although the collagen content of bovine muscle, bone and various organs is known (Neuman & Logan, 1950;Goll et al 1963;Vognarova, Dvorak & Bohm, 1968), this is the first direct estimate of the collagen content of the whole body of a calf. Indeed, although the collagen content of mammals is often quoted as 30-35 % of the total body protein (Seifter & Gallop, 1966), few direct estimates appear to exist.…”

Section: Collagen Distributionmentioning

confidence: 99%

“…Harkness et al (1958) found that collagenous-N formed 15-20% of the total-N in mice but Anasuya & Narasinga Rao (1970) reported higher values (23-32%) for rats. Many factors affect the collagen content of tissues such as the size (Harkness et al 1958), age (Vognarova et al 1968) and nutritional status (Anasuya & Narasinga Rao, 1970) of the animal. These factors could account for the high collagen content of the calves in the present study.…”

Section: Collagen Distributionmentioning

confidence: 99%

The amino acid, collagen and mineral composition of preruminant calves

Williams¹

1978

J. Agric. Sci.

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SummaryThe amino acid, mineral and collagen composition of certain different components of the bodies of preruminant calves was determined. The amino acid composition (g/kg crude protein) of the empty bodies of preruminant calves was: hydroxyproline, 40; aspartic acid, 81; threonine, 40; serine, 44; glutamic acid, 129; proline, 81; glycine, 113; alanine, 71; cystine, 13; valine, 39; methionine, 17; isoleucine, 28; leucine, 69; tyrosine, 25; phenylalanine, 36; lysine, 64; histidine, 25; arginine, 70; tryptophan, 8. The hydroxyproline, proline and glycine contents were much higher than in bovine muscle because about one-third of the total protein of the calves was collagen, a protein particularly rich in these amino acids. The collagen content of the individual body components varied considerably as did their amino acid contents. There were also some marked differences in the contents of some of the major constituents and minerals in the individual components. In particular the internal organs and blood (component (6)) contained significantly lower concentrations of crude protein, ash, Ca, Mg and P but significantly higher concentrations of Cu and Fe.

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Collagen and Elastin in Different Cuts of Veal and Beef

Abstract: and histological analysis are discussed from the standpoint of their nutritional significance.

Cited by 15 publications

References 14 publications

Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial

Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial

Longissimus Muscle Quality, Palatability and Connective Tissue Histological Characteristics of Bulls and Steers Fed Different Energy Levels and Slaughtered at Four Ages

The amino acid, collagen and mineral composition of preruminant calves

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