Intramuscular Connective Tissue Components Contributing to Raw Meat Toughness in Various Porcine Muscles

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  • 種々のブタ筋肉の硬さに対する筋肉内結合組織成分の寄与
  • シュジュ ノ ブタ キンニク ノ カタサ ニ タイスル キンニクナイ ケツゴウ

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Abstract

Shear force value, contents of intramuscular collagen, elastin and proteoglycans and heat solubility of collagen were determined on eight different muscles from miniature pigs in order to confirm the relationship between raw meat toughness and intramuscular connective tissue components. Semitendinosus and semimenbranosus muscles were significantly tougher than any other muscles tested (P<0.05). The strongest correlations (P<0.001) were found between elastin content or heat solubility of collagen and raw meat toughness. No meaningful links could be found between textural quality of the raw meat and heat-labile collagen content or the proportion of ground substance relative to fibrous connective tissue (P>0.05). Significant differences were seen, however, between the total collagen or proteoglycan content and the relative tougness of each muscles (P<0.01, P<0.05), respectively.<br>The results suggest that the maturity of intramuscular collagen with a stable intermolecular cross-linking and the accumulation of elastin may be directly contributing to meat toughness.

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