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| Collagen and Quality of Meat Products |
| Sun Fengmei |
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Abstract Collagen is the main component of the intra-muscular connective tissue.The distributions of the collagen as well as the formation of the cross-linking and stability are discussed in this article.The regulation of collagen changes with the age of the animal and the relationship between collagen and tenderness are expounded.
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2002, Vol. 16 
