REVIEW: The Role of Collagen in Meat Tenderness

Professional Animal Scientist

Volumn 18, Issue 2, 2002, Pages 107-111

  Weston, A R ^a   Rogers, R W ^a   Althen, T G ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Collagen; Crosslinks; Meat; Quality Audits; Tenderness

Indexed keywords

EID: 85007605394     PISSN: 10807446     EISSN: 1525318X     Source Type: Journal    
DOI: 10.15232/S1080-7446(15)31497-2     Document Type: Article

References (38)

1. 1. Aberle, E.D., Reeves, E.S., Judge, M.D., Hunsley, R.E., Perry, T.W., Palatability and muscle characteristics of cattle with controlled weight gain: Time on a high energy diet. J. Anim. Sci, 52, 1981, 757.
2. 2. Bailey, A.J., Peach, C.M., Fowler, L.J., Chemistry of the collagen cross-links: Isolation and characterization of two intermediate intermolecular cross-links in collagen. Biochem. J, 117, 1970, 817.
3. 3. Bailey, A.J., The basis of meat texture. J. Sci. Food Agric, 23, 1972, 995.
4. 4. Bailey, A.J., Sims, T.J., Meat tenderness: Distribution of molecular species of collagen in bovine muscle. J. Sci. Food Agric, 28, 1977, 565.
5. 5. Bailey, A.J., Restall, D.J., Sims, T.J., Duance, V.C., Meat tenderness: Immunoflourescent localisation of the isomorphic forms of collagen in bovine muscles of various texture. J. Sci. Food Agric, 30, 1979, 203.
6. 6. Bailey, A.J., The chemistry of collagen cross-links and their role in meat texture. In Proc. 42nd Annu. Recip. Meat Conf, 42, 1989, 127.
7. 7. Bosselmann, A., Moller, C., Steinhart, H., Kirchgessner, M., Schwarz, F.J., Pyridinoline cross-links in bovine muscle collagen. J. Food Sci, 60, 1986, 953.
8. 8. Burson, D.E., Hunt, M.C., Unruh, J.A., Dikeman, M.E., Proportion of types I and III collagen in longissimus collagen from bulls and steers. J. Anim. Sci, 63, 1986, 453.
9. 9. Cronlund, A.L., Woychik, J.H., Solubilization of collagen in restructured beef with collagenases and a-amylase. J. Food Sci, 52, 1987, 857.
10. 10. Crouse, J.D., Cross, H.R., Seideman, S.C., Effects of sex condition, genotype, diet and carcass electrical stimulation on the collagen content and palatability of two bovine muscles. J. Anim. Sci, 60, 1985, 1228.
11. 11. Davey, C.L., Gilbert, K.V., Temperature dependent cooking toughness in beef. J. Sci. Food Agric, 25, 1974, 931.
12. 12. Davey, C.L., Gilbert, K.V., Cooking shortening and the toughness of beef. J. Food Technol, 10, 1975, 333.
13. 13. Etherington, D.J., Collagen and meat quality. Pearson, A.M., Dutson, T.R., Bailey, A.J., (eds.) Effects of conditioning and growth rate. In Advances in Meat Research, 4, 1987, AVI, New York, NY, 351.
14. 14. Fishell, V.K., Aberle, E.D., Judge, M.D., Perry, T.W., Palatability and muscle properties of beef as influenced by preslaughter growth rate. J. Anim. Sci, 61, 1985, 151.
15. 15. Gerrard, D.E., Jones, S.J., Aberle, E.D., Lemenager, R.P., Dickman, M.A., Judge, M.D., Collagen stability, testosterone secretion and meat tenderness in growing bulls and steers. J. Anim. Sci, 65, 1987, 1236.
16. 16. Hall, J.B., Hunt, M.C., Collagen solubility of A-maturity bovine longissimus muscle as affected by nutritional regimen. J. Anim. Sci, 55, 1982, 321.
17. 17. Judge, M.D., Aberle, E.D., Effects of chronological age and postmortem aging on thermal shrinkage temperature of bovine intramuscular collagen. J. Anim. Sci, 54, 1982, 68.
18. 18. Koohmarie, M., The biological basis of meat tenderness and potential genetic approaches for its control and prediction. In Proc. 48th Annu. Recip. Meat Conf, 48, 1995, 69.
19. 19. Light, N.D., Champion, A.E., Voyle, C., Bailey, A.J., The role of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles. Meat Sci, 13, 1985, 137.
20. 20. Maiorano, G., McCormick, R.J., Field, R.A., Snowder, G.D., Intramuscular collagen characteristics of ram, wether, and zeranol-implanted ram lambs. J. Anim. Sci, 71, 1993, 1817.
21. 21. Marsh, B.B., The basis of tenderness in muscle foods. J. Food Sci, 42, 1977, 295.
22. 22. Marsh, B.B., The nature of tenderness. In Proc. 30th Annu. Recip. Meat Conf, 30, 1977, 69.
23. 23. McCormick, R.J., The influence of nutrition on collagen metabolism and stability. In Proc. 42nd Annu. Recip. Meat Conf, 42, 1989, 137.
24. 24. McCormick, R.J., The flexibility of the collagen compartment of muscle. Meat Sci, 36, 1994, 79.
25. 25. McCormick, R.J., Extracellular modifications to muscle collagen: Implications for meat quality. Poult. Sci, 78, 1999, 785.
26. 26. Miller, A.J., Strange, E.D., Whiting, R.C., Improved tenderness of restructured beef steaks by a microbial collagenase derived from Vibrio B-30. J. Food Sci, 54, 1989, 855.
27. 27. Mills, E.W., Smith, S.H., Judge, M.D., Early post-mortem degradation of intramuscular collagen. Meat Sci, 26, 1989, 115.
28. 28. Mintert, J., Lusk, J.L., Schroeder, T.C., Fox, J.A., Koohmaraie, M., Valuing beef tenderness. Tech. Bull. MF-2464. Kansas State University Agricultural Experiment Station and Cooperative Extension Service, 2000, Kansas City, KS.
29. 29. Nishimura, T., Hattori, A., Takahashi, K., Structural weakening of intramuscular connective tissue during conditioning of beef. Meat Sci, 39, 1994, 127.
30. 30. Piez, K.A., Collagen. In The Physiology and Biochemistry of Muscle as a Food, 1966, Univ. Wisconsin Press, Madison, WI, 315.
31. 31. Savell, J.W., Branson, R.E., Cross, H.R., Stiffler, D.M., Wise, J.W., Griffen, D.B., Smith, G.C., National Consumer Retail Beef Study: palatability evaluations of beef loin steaks that differ in marbling. J. Food Sci, 52, 1987, 517.
32. 32. Savell, J.W., Cross, H.R., Francis, J.J., Wise, J.W., Hale, D.S., Wilkes, D.L., Smith, G.C., National Consumer Retail Beef Study: Interaction of trim level, price and grade on consumer acceptance of beef steaks and roasts. J. Food Qual, 12, 1989, 251.
33. 33. Savell, J.W., Shackelford, S.D., Significance of tenderness to the meat industry. In Proc. 45th Annu. Recip. Meat Conf, 45, 1992, 43.
34. 34. Shimokomaki, M., Elsden, D.F., Bailey, A.J., Meat tenderness: Age related changes in bovine intramuscular collagen. J. Food Sci, 37, 1972, 892.
35. 35. Smith, G.C., Meat Science 101: Flavor. juiciness and tenderness of beef, 1999, Presented at the 1999 Certified Angus Beef Stampede Seminar, Manhattan, KS.
36. 36. Takagi, H., Kondou, M., Hisatsuka, T., Nakamori, S., Tsai, Y.C., Yamasaki, M., Effects of an alkaline elastase from an alkalophilic Bacillus strain on the tenderiza-tion of beef meat. J. Agric. Food Chem, 40, 1992, 2364.
37. 37. Tuma, H.J., Henrickson, R.L., Odell, G.V., Stephens, D.F., Variation in the physical and chemical characteristics of the longissimus dorsi muscle from animals differing in age. J. Anim. Sci, 22, 1963, 354.
38. 38. Wilson, G.D., Bray, R.W., Phillips, P.H., The effect of age and grade on the collagen content of beef and veal. J. Anim. Sci, 13, 1954, 826.