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Investigating The Contribution Of Mature Collagen Crosslinks To Cooked Meat Toughness Using A Stewed Beef Shank Model, W. Wu, A. A. Welter, C. K. Chun, T. G. O'Quinn, G. Magnin-Bissel, M. D. Chao
Investigating The Contribution Of Mature Collagen Crosslinks To Cooked Meat Toughness Using A Stewed Beef Shank Model, W. Wu, A. A. Welter, C. K. Chun, T. G. O'Quinn, G. Magnin-Bissel, M. D. Chao
Kansas Agricultural Experiment Station Research Reports
Objective: The objective of this study was to investigate mature collagen crosslink densities and their relationship to connective tissue texture using a stewed beef shank model.
Study Description:Connective tissue texture, Warner-Bratzler shear force, and collagen content and characteristics were measured for six different beef shank cuts from eight U.S. Department of Agriculture Low Choice beef carcasses (n = 48).
Results: Deep digital flexor from the foreshankhad the toughest connective tissue texture, greatest Warner-Bratzler shear force value, most cooked collagen content, one of the greatest insoluble collagen percentages, as well as greatest raw and cooked pyridinoline densities …