The Effect of Thiosemicarbazide Administration on the Tenderness of Meat Obtained from Mature Chickens and on Some Characteristics of Its Intramuscular Collagen

Abstract

The effect of thiosemicarbazide administration on the tenderness of meat from mature chickens was investigated. The thiosemicarbazide administered mature chickens were significantly more tender than controls, although the body weight of the administered chickens decreased during the period of feeding. The muscles from the thiosemicarbazide administered birds contained more collagen than controls. Both the amounts of acid soluble collagen and its aldehyde content were significantly increased by thiosemicarbazide administration. The extremely large difference was noted in the thermal behavior of acid soluble collagen between the administered and control birds. Electron microscopic observation also showed the great difference between both groups of collagen. 104 at University of Bath, Library on June 7, 2015 http://ps.oxfordjournals.org/ Downloaded from FIG. 3. Electron micrographs of acid soluble collagens from muscles of TSC administered (A) and Control (B) mature birds. A drop of 2% solution of salt free ATP was added to form segment-long-spacing fibrils. A: instrumental magnification 30.000X, B: instrumental magnification 100.000X. at

Collagen Contents of Chicken Gizzard and Breast Meat Tissues as Affected by Cooking Methods

“…The result of collagen content of raw breast meat agreed with Sekoguchi et al (1977) who reported that collagen content of raw breast meat was from 0.48-0.65 mg Hyp/g.…”

“…The acid-and salt-soluble collagen in breast meat was found to be 8.61 p,g Hyp/g raw tissue and 1.54 p,g Hyp/g raw tissue, respectively (Table 4). Sekoguchi et al (1977) reported that the acid-soluble collagen was 6.00, 7.53, and 8.51 p.g Hyp/g and the salt-soluble collagen was 11.10, 7.67, and 5.17 P.g Hyp/g for chicken at 30, 35, and 40 days of age, respectively. The carcasses used in this study were from 5 1 -day broilers.…”