Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber)

Abstract

The content and solubility of collagen in the muscle tissue and cooked meat from three anatomical locations (loin, hind leg and shoulder) in carcasses of adult male European beavers and relationships of collagen fractions with proximate composition and shear force were studied. Shoulder muscle tissue contained the highest amount of intramuscular fat, collagen/protein ratio, total and insoluble collagen, and the lowest percentage of soluble collagen. The cooked meat from hind leg contained the lowest amount of total, soluble and insoluble collagen. The percentage of collagen fractions in cooked meat was comparable in all cuts (p > 0.05). The toughest meat was from the shoulder, followed by the hind leg, and the tenderest meat was from the loin (p < 0.01). Shear force of cooked meat was correlated positively with the amount of total collagen, insoluble collagen and its percentage in muscle tissue (0.597, 0.594 and 0.499, p < 0.01), as well as negatively with percentage of soluble collagen (−0.594, p < 0.001). No correlations between the shear force and the content of total collagen and its fractions in cooked meat were found. In conclusion, our results indicate that the amount of total collagen and its fractions in raw muscle tissue of beaver is a better tenderness predictor for cooked meat than their values in heat-treated meat.

Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw

“…A possible explanation for this might be that the thermal processing increased the digestibility of collagen in concentrated sulfuric acid. When compared with raw chicken claw (its total collagen content is ~9.97%), the total collagen content in heat‐treated chicken claws was reduced by nearly double, which may be due to heat‐solubilized collagen partially permeating into the heated environment during the boiling process of meat (Florek et al, 2022). Moreover, thermal processing significantly increased the collagen solubility in chicken claws ( p < .05), especially when heat treated at >100°C.…”

Antioxidant Properties and Proximate Composition of Different Tissues of European Beaver

“…33.2016.KM of 7 Apr 2016 and WPN.6401.85.2016.KM of 4 July 2016) and the decision of the Regional Director for Environmental Protection (the Official Journal of Lublin voivodeship of 1 December 2016, item 4828). All the details of the animals, and the collection and storage of the samples have been described previously [41,42]. In the present study carcasses of nine adult males were investigated.…”

“…The proximate composition of samples of muscle and adipose tissues was determined as earlier described in detail by Florek et al [42]. Determination of cholesterol concentration was conducted in two steps.…”

“…In North America, beaver tail, feet, and liver are usual indigenous foods even today [32]. The various properties of meat from beaver have previously been investigated, taking into account the microstructure [33], intrinsic properties [34,35], composition of fatty acids [36,37] and amino acids [38,39], concentration of minerals [40], microbiological status [41], and collagen characteristics [42].…”

Growth performance, carcass characteristics, and meat quality of male goat kids supplemented by bitter vetch grains as an alternative protein resource

“…Tenderness is the most important organoleptic trait contributing to consumer satisfaction with meat. It is evaluated through shear force which is mainly affected by increased collagen content(Florek et al 2022). The absence of differences between diets for the shear force values in the two muscles was expected due to low differences in ultimate pH between diets.…”