Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Meat Sci. 2022 Sep;191:108848. doi: 10.1016/j.meatsci.2022.108848. Epub 2022 May 16.
Forty-eight bovine longissimus thoracis (LT) muscles, twelve from each Canada quality grade (Canada A, AA, AAA, and Prime) were used to test the hypotheses that intramuscular total collagen and collagen solubility decreased with increased quality grade and intramuscular fat, and that alkali isolation of intramuscular connective tissue (IMCT) does not reduce Ehrlich Chromogen (EC) or Pyridinoline (PYR) concentrations. Total collagen increased as intramuscular fat increased when estimated using lyophilized meat but did not when estimated using isolated IMCT. Beef quality grades and their concomitant intramuscular fat did not affect collagen heat solubility or mature collagen cross-link concentrations. Use of alkali for IMCT isolation did not degrade EC or PYR collagen cross-links, suggesting it is an excellent method for isolating IMCT for further characterization. The EC cross-link was most related to WBSF in the LT muscles from youthful cattle (< 30 months), confirming that EC is the most influential collagen cross-link on WBSF of low IMCT content muscles when cattle are young.
四十八块牛胸最长肌（LT）肌肉，每个加拿大质量等级（加拿大 A、AA、AAA 和 Prime）各十二块，用于检验以下假设：随着质量等级的提高，肌肉内总胶原蛋白和胶原蛋白溶解度降低，肌肉内结缔组织（IMCT）的碱性分离不会降低埃利希染色剂（EC）或吡啶啉（PYR）浓度。使用冻干肉估计时，总胶原蛋白随着肌内脂肪的增加而增加，但使用分离的 IMCT 估计时则不然。牛肉质量等级及其伴随的肌内脂肪不会影响胶原蛋白的热溶解度或成熟胶原蛋白交联浓度。使用碱分离 IMCT 不会降解 EC 或 PYR 胶原蛋白交联，这表明它是一种极好的分离 IMCT 进行进一步特性描述的方法。在年轻牛（<30 月龄）的 LT 肌肉中，EC 交联与 WBSF 的相关性最大，这证实了当牛年轻时，EC 是低 IMCT 含量肌肉 WBSF 最具影响力的胶原蛋白交联。
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