Research Progress of Relationship between Intramuscular Collagen and Meat Quality

doi:10.7506/spkx1002-6630-201101068

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 286-290.doi: 10.7506/spkx1002-6630-201101068

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Research Progress of Relationship between Intramuscular Collagen and Meat Quality

CHANG Hai-jun1,2，WANG Qiang3，XU Xing-lian2，ZHOU Guang-hong2

1. College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067,
China；2. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Food Processing and
Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China；3. Department of Biological and
Chemical Engineering, Chongqing Education College, Chongqing 400067, China

Received:2010-04-12 Revised:2010-12-09 Online:2011-01-15 Published:2010-12-28
Contact: CHANG Hai-jun E-mail:changhj909@163.com

Abstract

Abstract:

Intramuscular collagen is an important component for muscle tissue and a major composition of intramuscularly connective tissue. Collagen plays important roles in maintaining muscle structure, flexibility, strength and texture. The protein affecting meat tenderness is called background hardness (also basic hardness), and its effect on meat tenderness is mainly dependent on its content, thermal solubility and stability, cross-linking degree, and so on. Here, studies on the relationship between characteristics of intramuscular collagen and meat tenderness are summarized, and the future research direction is prospected.

Key words: collagen, connective tissue, meat quality, tenderness, relationship

CLC Number:

TS251.1

CHANG Hai-jun1,2，WANG Qiang3，XU Xing-lian2，ZHOU Guang-hong2. Research Progress of Relationship between Intramuscular Collagen and Meat Quality[J]. FOOD SCIENCE, 2011, 32(1 ): 286-290 https://doi.org/10.7506/spkx1002-6630-201101068

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Research Progress of Relationship between Intramuscular Collagen and Meat Quality

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