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Effect of calcium ions on the solubility of muscular collagen and tenderness of beef meat

✍ Scribed by Ostoja, Halina ;Cierach, Marek

Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
151 KB
Volume
47
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

The aim of the present study was to determine the effect of aqueous solutions of calcium chloride and calcium lactate on the solubility of beef collagen in raw and cooked meat. The content of total collagen, water‐ and acetic acid‐soluble collagen and insoluble collagen was determined in beef samples. Shearing force was measured after heat treatment. It was found that calcium ions had no significant effect on the solubility of muscular collagen. An improvement in beef tenderness (27%–34%) caused by calcium ions did not result from breaking of the native structure of muscular collagen.

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