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Studies on influence of age of sheep and post-mortem carcass conditioning treatments on muscular collagen content and its thermolability.
Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1989) Studies on influence of age of sheep and post-mortem carcass conditioning treatments on muscular collagen content and its thermolability. Journal of Food Science and Technology, 26 (2). 102-105, 20 ref..
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Abstract
Male lambs, male yearlings and ewes (6 of each) were sacrificed and thigh muscles (semimembranosus, SM and semitendinosus, ST) were used within 1 h post-mortem for studies on age-related changes. For studies on post-mortem carcass conditioning treatments, ewe carcasses were subjected to either Achilles tendon suspension at 2-3C for 24 h (direct chilling, C1) or pelvic suspension at room temp. (26 2C) for 7 h followed by chilling at 2-3C for 17 h (delayed chilling, C2) or left untreated (unconditioned, fresh, F). SM and ST muscles were dissected out within 1 h post-mortem from F-carcasses and after 24 h post-mortem from conditioned (C1 or C2) carcasses. The effect of age of the animal was marginal (P > 0.05) on collagen content and very significant (P < 0.001) on its solubility on heating, solubility decreasing with age. The stretching/contraction of muscles due to post-mortem conditioning of ewe carcasses had marginal (P > 0.05) influence on both content and solubility of collagen. Cooking under pressure resulted in significantly (P < 0.001) greater solubility than cooking without pressure. The interaction age x cooking was highly significant (P < 0.001) whereas conditioning x cooking was not significant (P > 0.05).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | AGE-; CARCASSES-; COLLAGEN-; MEAT-; MUTTON-; PROTEINS-; SHEEP- |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Feb 2011 07:07 |
| Last Modified: | 23 Feb 2011 07:07 |
| URI: | http://ir.cftri.res.in/id/eprint/8040 |
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