Meat tenderness: Immunofluorescent localisation of the isomorphic forms of collagen in bovine muscles of varying texture

Meat tenderness: Distribution of molecul

Meat tenderness: Distribution of molecular species of collagen in bovine muscle

✍ Allen J. Bailey; Trevor J. Sims 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 453 KB

## Abstract The collagen of bovine striated muscle has been shown to be comprised of three genetically distinct types of collagen, the proportions of which vary from the tendon to the endomysium. Despite the variation in genetic type all three collagens are stabilised by lysine‐derived cross‐links.