Collagen Determination, Comparison of Enzyme and Waring Blendor Methods for Determination of Collagen in Beef

Abstract

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.

The Effect of Cookery on Muscle Proteins and Meat Palatability: A Review

“…Many researchers (Hershberger et al 1951;Wierbicki et al 1954;McClain et al 1965a) have reported that total collagen content in muscle has little effect on the ultimate tenderness of meat. Other researchers, however, (Husaini et al 1950a;Loyd et al 1959;Adams et al 1960;Parrish et al 1962) have indicated that the collagen content in meat has a significantly negative association to ultimate meat tenderness.…”

Age‐Associated Changes in Muscle Composition. The Isolation and Properties of a Collagenous Residue from Bovine Musclea

“…Reports by Adams et al (1960)) Loyd and Hiner (1960)) and Parrish et al (1961) indicate a negative association between collagen content and meat tenderness. The paradox presented by these reports, together with the results of Wilson et al (1954) showing a lower collagen content in the muscle of older animals, may indicate a structural change in collagen as an animal matures.…”

Tenderness and Maturity in Relation to Certain Muscle Components of White Leghorn Fowl

“…Total intramuscular collagen has been shown to be negatively related to tenderness in studies by Husaini et al (1950)) Loyd et al (1959)) Adams et al (1960) andParrish et al (1962) in studies in which maturity was not a primary factor.…”

“…Although Go11 et al (1963), Herring et al (1967 and Kim et al 1967) found decreased tenderness in mature specimens, this was not universally related to corresponding increases in total collagen. Total intramuscular collagen has been shown to be negatively related to tenderness in studies by Husaini et al (1950)) Loyd et al (1959)) Adams et al (1960) andParrish et al (1962) in studies in which maturity was not a primary factor.…”