Collagen Determination in Cooked Meat

Bell, Edith F.; Morgan, Agnes Fay; Dorman, Adamae

doi:10.1111/j.1365-2621.1941.tb16289.x

Cited by 7 publications

(1 citation statement)

References 10 publications

(6 reference statements)

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“…aliquots were taker1 for nitrogen determination b y the Kjeldahl method. BELL, MORGAN, AND DORMAN METTlOD I n attempting to apply the Mitchell method of collagen deteriniliatioil to cooked meat, Bell et al (1941) noticed a large amount of granular material which passed through the 100-mesh sieve each time the tissue from the ball mill was washed. When this granular material was recovered from the filtrate, washed free of the water-soluble protein, and recombined with the residue on the sieve, a considerable increase in collagen nitrogen was noted.…”

Section: Mitchell Hamilton and I-iaines Methodsmentioning

confidence: 99%

RAPID DETERMINATION OF COLLAGEN IN BEEF BY WARING BLENDOR AND CENTRIFUGE TECHNIQUE^1,²

Hartley¹,

Hall²

1949

Journal of Food Science

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Bell, Morgan, and Dorman (1941) have demonstrated that the Mitchrll, Hamilton, and Haines (1028) method for determination of collagen in meat may fail to account for as much as one-half of the collagen. While the method of Bell et al. (hereafter called the Bell method) demonstrated a gyeatly improved reliability, it unfortuiiately added a greater burden to the already tedious and time-consnniing method of Rlitchell et al. (hereafter called the Mitchell method).Cover, ?tIackey, Murphey, Miller, Bass, Bell, arid IIanialainrn (1913) have compared collagen analyses obtained by nsing modifid metliods of Rogue (1923) and of Spencer, Morgnlus, and Wilder (1937). They have found distinctly higher results by the former method, due to its inclusion of other soluble nitrogen compounds. The Spencer method (a gelatintannate procedure), while apparently reliable, is likewise bnrdened with an excessively time-c~onsuming procednrc.The senior author and co-workers (1941) haye observed that nonturbid aqueous extracts of raw meat could be obtained b y centrifiigation of aqueous dispersions of beef miiscle tissue adjusted to the isoelectric point ( p H 5.07). Therefore, it seemed it should be possible to substitute a rapid centrifugation operation in place of the sieve and linen filter procedure of the Bell method.Furthermore, it seemed that the 90-miiiute ball-milliiig step used iir both the Bell and Illitchell methods might be substituted f o r by use of the Waring Rlendor. I'reliminarg experiments had shown that the Waring Blendor dispersed beef muscle tissne so finely that it nearly all passed quite easily through a 100-mrsh sieve. Such a procedure for dispersion wonld, therefore, be impractical for the sieve and linen filter separations employed by the Bell method. Ilowerer, such fine dispersion should offer no difficulty in centrifugation, and, in fact, should aid in more effective extraction than that attained by ball-milling.Since Hall P t nl. (1944) and many other workers have observed a relation betwc3en tenderiiess of meat and collagen coiltent, it is evident that a method for collagen determillation employing simple, expeditions technique of the kind proposed wonld be highly useful in meat research. Contriliution K O . 379, I k p a r t m e n t of Chemistry, Kansas Agricultural ExpPriment Statio I. ' From thesis submitted hp L o i s Meisner T I a r t l c~ in partial fulfillment of the requirrments for the degree of

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Section: Mitchell Hamilton and I-iaines Methodsmentioning

confidence: 99%

RAPID DETERMINATION OF COLLAGEN IN BEEF BY WARING BLENDOR AND CENTRIFUGE TECHNIQUE^1,²

Hartley¹,

Hall²

1949

Journal of Food Science

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Connective tissue of meat: I.—separation and determination

Lampitt¹,

Baker²,

Brown³

1952

J Sci Food Agric

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be that the preliminary partial degradation of protein, carbohydrate and other constituents in the wilted material may make for quicker attainment of acid conditions in the silo, in which case total breakdown may be similar in both cases. Further experimental evidence is required before this question can be settled.Although silage and a slowly-dried crop show marked similarity in the extent of protein breakdown and in the resulting content of free amino-acid, there is one outstanding difference : in wilting there is a rapid accumulation of amides, particularly asparagine, ,whereas in silage the amide content is low and the ammonia content high. In the wilting crop, particularly under conditions of sustained moisture content, the cells remain alive for some time, there is little change in pH, and environmental conditions are suitable for the continued detoxification of ammonia by formation of the amides. It can be seen that the amide formed is much more than can be accounted for by freeing of amide residues from the protein molecule, in which about 574 of the nitrogen is amide-N. In silage, on the other hand, at least after the first day or so, conditions will be unsuitable for amide formation and the ammonia formed is not further metabolized, appearing as ammonium salts of organic acids.Rapid air-drying is carried out either in the field or in specially adapted barns with ventilated floors from which air, cold or warm, is driven through the mass. To furnish material which will be almost equal in biological value to the original crop, the drying must be as rapid as possible and the preliminary wilting which is often employed should in itself consist of a rapid removal of moisture. From a chemical point of view, the moderate raising of the temperature of the drying air, though hastening drying, may tend to catalyse a more rapid breakdown of protein, with no resultant improvement in the processed material. The higher cost may be offset by the quicker turnover of material. An indoor drying plant will obviate the risk of bad weather, but rapid drying in the field is probably the only method likely to compete economically with ensilage ; however, its value in this climate must always remain somewhat speculative. One practical difficulty with a small-leafed crop such as clover or lucerne is that the leaves dry out quickly and become brittle so that there may be considerable loss of the most valuable part of the plant when the dried crop is handled. With a grass, at least before it is in flower, there should be little loss from this source.Air-dried material is sometimes made as an alQrnative to silage. Acknowledgment Agricultural Research Council. This work forms part of a programme of research on crop conservation sponsored by the The principles of the available methods for determining collagen and elastin (as a measure of the connective tissue) in meat have becn examined. It has been shown that o.rh--NaOH is a more satisfactory reagent than either O'IN-or o.orh--HCl for leaching muscle tissue from connective tissue. W...

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Meat and Meat Products

Williams¹

1968

Quality Control in the Food Industry

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Collagen Determination in Cooked Meat

Abstract: A food problem which has long been recognized is that of the discovery of a method for accurate measurement of tenderness in both raw and cooked meat. Three methods have been proposed for the solution of this problem: (I) subjective rating by trained or

Cited by 7 publications

References 10 publications

RAPID DETERMINATION OF COLLAGEN IN BEEF BY WARING BLENDOR AND CENTRIFUGE TECHNIQUE^1,²

RAPID DETERMINATION OF COLLAGEN IN BEEF BY WARING BLENDOR AND CENTRIFUGE TECHNIQUE^1,²

Connective tissue of meat: I.—separation and determination

Meat and Meat Products

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Collagen Determination in Cooked Meat

Abstract: A food problem which has long been recognized is that of the discovery of a method for accurate measurement of tenderness in both raw and cooked meat. Three methods have been proposed for the solution of this problem: (I) subjective rating by trained or

Cited by 7 publications

References 10 publications

RAPID DETERMINATION OF COLLAGEN IN BEEF BY WARING BLENDOR AND CENTRIFUGE TECHNIQUE1,2

RAPID DETERMINATION OF COLLAGEN IN BEEF BY WARING BLENDOR AND CENTRIFUGE TECHNIQUE1,2

Connective tissue of meat: I.—separation and determination

Meat and Meat Products

Contact Info

Product

Resources

About

RAPID DETERMINATION OF COLLAGEN IN BEEF BY WARING BLENDOR AND CENTRIFUGE TECHNIQUE^1,²

RAPID DETERMINATION OF COLLAGEN IN BEEF BY WARING BLENDOR AND CENTRIFUGE TECHNIQUE^1,²