Meat Sci. 2015 Feb;100:209-16. doi: 10.1016/j.meatsci.2014.10.023.
Changes in the water holding capacity (WHC) and collagen profile in bovine m. infraspinatus during ageing in a vacuum at 3 °C up to 20 days were studied. Moisture, expressible water and total collagen content were determined in raw samples and muscles were then subjected to thermal treatment in steam. Moisture, collagen fractions (total, water-soluble, insoluble, acetic acid-soluble, total soluble) and cooking loss were determined in the cooked meat. Ageing time did not significantly influence WHC (expressible water content as a % of moisture), moisture content in raw and cooked meat or cooking loss. Between the 5th and 10th day of ageing a significant increase was noted in acetic acid-soluble collagen and total soluble collagen content along with a decrease in insoluble collagen content (p b 0.05). A significant negative relationship was found between the expressible water content and the water-soluble collagen. It was concluded that connective tissue ageing of bovine m. infraspinatus might be finished after 10 days.
研究了在 3°C 真空下牛肩胛下肌的保水能力（WHC）和胶原蛋白谱在 20 天内的变化。在原始样品中测定水分、可压榨水和总胶原蛋白含量，然后将肌肉进行蒸汽热加工。在熟肉中测定水分、胶原蛋白（总、水溶性、不溶性、乙酸溶性、总可溶）和蒸煮损失。老化时间对 WHC（水分的可压榨水含量的百分比）、生肉和熟肉中的水分含量或蒸煮损失没有显著影响。在老化的第 5 至 10 天期间，发现乙酸溶性胶原蛋白和总可溶性胶原蛋白含量显著增加，同时不溶性胶原蛋白含量降低（p b 0.05）。可压榨水含量与水溶性胶原蛋白之间存在显著的负相关关系。结论是牛肩胛下肌的结缔组织老化可能在 10 天后完成。
