ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— Collagen nitrogen in raw steaks was related to subjective scores for tenderness of connective tissue in steaks cooked to 61° from two muscles, L. dorsi and B. femoris from three groups, veal, baby beef, and mature beef, of eight animals each. A highly significant, but somewhat low correlation, −0.54, indicated that collagen in raw meat would be an index of the tenderness of connective tissue within cooked meat. Correlations within muscle groups indicated a better index in the B. femoris. The amount of collagen nitro, gen was not different between the age groups. Panel scores within B. femoris were indicative of larger amounts and tougher connective tissue in the older animals.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1967.tb00838.x
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