Research Progress On The Relationship Between Intramuscular Collagen And Meat Quality
Keywords
Collagen, Connective Tissue, Meat Quality, Tenderness, Relationship
Abstract
Intramuscular collagen is an important component of muscle tissue and the main component of intramuscular connective tissue. It plays an important role in maintaining muscle structure, flexibility, strength and texture. The effect of collagen on meat tenderness is called background hardness (or basic hardness). The effect of collagen on meat tenderness mainly depends on its content, heat solubility, cross-linking degree and degree of thermal stability. This article summarizes the characteristics of intramuscular collagen and its relationship with meat tenderness, and provides an outlook for future research.
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Original research was done by Zhou Guanghong, Chang Haijun, Xu Xinglian, Wang Qiang
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