Relationship Between Collagen and Selected Technological Parameters of Calf Meat

Abstract

PIOTR DOMARADZKI, PIOTR SKAŁECKI, MARIUSZ FLOREK, ZYGMUNT LITWIŃCZUK ZWIĄZEK KOLAGENU Z WYBRANYMI PARAMETRAMI TECHNOLOGICZNYMI MIĘSA CIELĘCEGO S t r e s z c z e n i e Celem pracy było określenie związku pomiędzy zawartością kolagenu a wybranymi parametrami technologicznymi mięśni szkieletowych cieląt. Materiał badawczy stanowiły losowo pobrane próby mię-śnia najdłuższego grzbietu (odcinek lędźwiowy) -LL i półścięgnistego uda -ST ze 116 tusz cieląt w wieku od 4 do 8 tygodni. W próbach oznaczono podstawowy skład chemiczny, wyciek naturalny i termiczny, instrumentalnie siłę cięcia i pracę oraz sensorycznie kruchość i soczystość. Miesień ST w porównaniu z LL zawierał istotnie więcej białka kolagenowego i wody. Charakteryzował się również większą kruchością, ocenioną zarówno sensorycznie, jak i instrumentalnie. Poziom kolagenu ogólnego w obu ocenianych mięśniach był ujemnie skorelowany z zawartością tłuszczu (-0,22 ≤ r ≤ -0,25). Stwierdzono istotnie ujemny związek między zawartością kolagenu w mięśniu LL a jego soczystością oraz siłą i energię cięcia. W przypadku mięśnia ST wykazano natomiast istotnie dodatnią zależność pomiędzy kolagenem a siłą cięcia. Kolagen, jako podstawowy składnik tkanki łącznej ocenianych mięśni cieląt, mimo niewielkiej zawartości (0,95 -1,20 %), wpływał istotnie na niektóre parametry technologiczne mięsa kształtując jego jakość.

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)

“…A threefold lower but significant relationship (r = 0.20, p < 0.001) was obtained by Christensen et al [59] for IMF in raw beef (m. longissimus thoracis) from 15 European cattle breeds. Domaradzki et al [46] investigated the relationships between the collagen content and the proximate composition in two skeletal muscles (longissimus lumborum and semitendinosus) of calves, and in contrast to present results, showed a negative correlation only between the content of collagen and fat in both raw muscles (−0.22 ≤ r ≤ −0.25, p < 0.05). However, Modzelewska-Kapituła et al [64] found no relationship between collagen profile and moisture content, similar to the present study.…”

“…Significant negative correlation between the percentage of soluble collagen and the shear force of raw (r = −0.55) and cooked meat (r = −0.40) were found by Domaradzki et al [47] in bovine longissimus lumborum and semitendinosus, however, there were no significant correlations for total collagen content. Nevertheless, results of previously conducted studies by the same authors on veal [46] revealed a negative relationship between the percentage of total collagen in muscle tissue and shear force in cooked m. longissimus lumborum (r = −0.265, p ≤ 0.05), and a positive correlation in of m. semitendinosus (r = 0.240, p ≤ 0.05). Similar relationships as described above for shear force of muscle tissue and the amount of total collagen were also confirmed for the soluble and insoluble fractions of collagen in different raw meats, from high correlations in pork [75], and beef [85], to lower in lamb [84] or their lack in pork [73].…”

“…The results regarding the linkage between the collagen amount, heat solubility, and/or cross-linking level in muscle tissue and shear force of cooked meat, are unclear and very inconsistent, from very high and significant correlations reported by Riley et al [86] for beef (0.66 < r < 0.82), or lower coefficients reported by other authors for different meats [81,[87][88][89], up to non-significant [84], the absence of any correlations [90] or negative relationships [46]. Modzelewska-Kapituła et al [23] found for cooked bovine m. semimembranosus low (and negative) and insignificant correlation coefficients between the shear force and collagen profile of cooked meat, with exception of water-soluble collagen (r = −0.47).…”

“…In the present study, the total collagen concentration in muscle tissue and cooked meat was lower in muscles from the loin and hind leg compared to the shoulder (p < 0.01, Table 2). Many authors point to inherent differences in the characteristics of the connective tissue between muscles of various domestic mammals, including the collagen concentration [25,[46][47][48][49][50][51]. According to some authors, white muscles (or fast twitch muscles) contain less collagen than red muscles (or slow twitch muscles) [48,52,53].…”

Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

“…One of the proteins with a considerable impact on the quality of pork raw materials is collagen. Although it is an incomplete protein source [39], it has a significant effect on tenderness, a trait highly desired by the consumer [40]. Protein digestibility decreases with increasing collagen content of offal, which makes the offal less tender and lowers its nutritional value [41].…”