title: Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing.
abstract: Changes in the water holding capacity (WHC) and collagen profile in bovine m. infraspinatus during ageing in a vacuum at 3 °C up to 20 days were studied. Moisture, expressible water and total collagen content were determined in raw samples and muscles were then subjected to thermal treatment in steam. Moisture, collagen fractions (total, water-soluble, insoluble, acetic acid-soluble, total soluble) and cooking loss were determined in the cooked meat. Ageing time did not significantly influence WHC (expressible water content as a % of moisture), moisture content in raw and cooked meat or cooking loss. Between the 5th and 10th day of ageing a significant increase was noted in acetic acid-soluble collagen and total soluble collagen content along with a decrease in insoluble collagen content (p b 0.05). A significant negative relationship was found between the expressible water content and the water-soluble collagen. It was concluded that connective tissue ageing of bovine m. infraspinatus might be finished after 10 days.
authors.forename: Monika
authors.initials: M
authors.lastname: Modzelewska-Kapituła
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Kwiatkowska
authors.forename: Barbara
authors.initials: B
authors.lastname: Jankowska
authors.forename: Ewa
authors.initials: E
authors.lastname: Dąbrowska
mesh_terms: D019342:Acetic Acid; D000818:Animals; D002417:Cattle; D003094:Collagen / Q000032:analysis*; D003238:Connective Tissue / Q000737:chemistry*; D003296:Cooking; D005511:Food Handling; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D011180:Postmortem Changes; D012995:Solubility; D013227:Steam; D014618:Vacuum; D014867:Water / Q000032:analysis*
chemical_list: D013227:Steam; D014867:Water; D003094:Collagen; D019342:Acetic Acid