Determination of collagen solubility and concentration in meat by near infrared spectroscopy

Journal of Muscle Foods

Volumn 7, Issue 4, 1996, Pages 377-387

  Young, O A ^a   Barker, G J ^a   Frost, D A ^a  

^a Meat Industry Research Institute of New Zealand   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

OVIS;

EID: 0030490749     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1996.tb00613.x     Document Type: Article

References (8)

1. BAILEY, A.J. and LIGHT, N.D. 1989. Connective Tissue in Meat and Meat Products, pp. 78-95. Elsevier Applied Science, London.
2. BERG, H. and KOLAR, K. 1991. Evaluation of rapid moisture, fat, protein and hydroxyproline determination in beef and pork using the Infratec food and feed analyzer. Fleishwirtschaft 71, 32-36.
3. BERGMAN, M. and LOXLEY, R. 1963. Two improved and simplified methods for the spectrophotometric determination of hydroxyproline. Anal. Chem. 35, 1961-1965.
4. HILL, F. 1966. The solubility of intramuscular collagen in meat animals of various ages. J. Food Sci. 31, 161-165.
5. KUYPERS, R., TYLER, M., KURTH, L.B., JENKINS, I.D. and HORGAN, D.J. 1992. Identification of the loci of the collagen-associated Ehrlich chromogen in type I collagen confirms its role as a trivalent cross-link. Biochem. J. 283, 129-136.
6. MITSUMOTO, M., MAEDA, S., MITSUHASHI, T. and OZAWA, S. 1991. Near-infrared spectroscopy determination of physical and chemical characteristics in beef cuts. J. Food Sci. 56, 1493-1496.
7. OSBORNE, B.G., FEARN, T. and HINDLE, P.H. 1993. Practical NIR spectroscopy with applications in food and beverage analysis. Longman Scientific & Technical.
8. YOUNG, O.A., BRAGGINS, T.J. and BARKER, G.J. 1994. Pyridinoline in ovine intramuscular collagen. Meat Sci. 37, 297-303.