Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
Meat Sci. 2021 Mar;173:108375. doi: 10.1016/j.meatsci.2020.108375. Epub 2020 Nov 19.
Intramuscular Ehrlich Chromogen (EC) and pyridinoline (Pyr) concentrations in the gluteus medius (GM) and semitendinosus (ST) from crossbred Angus calf- (n = 14) and yearling-fed (n = 14) steer and mature cow (MC, n = 12) carcasses were related to collagen and intramuscular connective tissue (IMCT) thermal stability and peak Warner-Bratzler shear force (WBSF). In both muscles, Pyr density was greater in MC, while EC concentrations were comparable in calf- and yearling-fed steer muscles and lowest in MC muscles. Thermal denaturation temperature and enthalpy of IMCT were highest in both muscles when from MC, although only total collagen was correlated with WBSF in calf fed-yearling fed steer data. Results confirmed that EC concentration contributed to collagen thermal stability in steer muscles, but decreased it in MC muscles, while Pyr was consistently associated with collagen thermal stability.
肌肉内 Ehrlich 显色试剂（EC）和吡啶啉（Pyr）在杂交安格斯小牛（n=14）和育肥牛（n=14）以及成年牛（MC，n=12）臀部肌肉（GM）和半腱肌（ST）中的浓度与胶原和肌肉内结缔组织（IMCT）的热稳定性和 Warner-Bratzler 剪切力（WBSF）峰值有关。在这两种肌肉中，MC 中的 Pyr 密度较大，而 GM 中的 EC 浓度在小牛和育肥牛肌肉中相当，在 MC 肌肉中最低。尽管只有总胶原蛋白与小牛育肥牛育肥牛数据中的 WBSF 相关，但 MC 肌肉中的 IMCT 热变性温度和焓最高。结果证实，EC 浓度有助于牛肌肉中胶原的热稳定性，但降低了 MC 肌肉中的稳定性，而 Pyr 则始终与胶原的热稳定性相关。
