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| Collagen and Its Effects on Meat Tenderness |
| LI Xin;LIU Qian;ZOU Chunhong;WANG Gang |
| 1. Harbin Shunda Industrial Development Co.,Ltd. Harbin 150070, China; 2. College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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Abstract Collagen is the major protein of connective tissue matrix in muscle. The texture of meat is markedly affects by the cross-links of collagen, including its level, patterns and maturation. The content, structure and quality of collagen remarkable influenced the meat quality. This review focuses on collagen distribute in the muscle, cross-linking among the collagen and cross-linking chemistry and the influence of collagen on meat quality.
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2008, Vol. 22 
