Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (1): 130-135.doi: 10.3864/j.issn.0578-1752.2013.01.015

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Study on the Relationships Between Pyridinoline Cross-Links and Solubility of Collagen and Shear Force of Qinchuan Marbling Beef

 LU  Gui-Song, WANG  Fu-Long, ZHU  Yi, WAN  Ke-Hui, PENG  Zeng-Qi   

  1. Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095
  • Received:2012-07-11 Online:2013-01-01 Published:2012-10-24

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Abstract: 【Objective】 The objective of this experiment is to study the pyridinoline cross-links of collagen and dissect its relevance to the shear force of beef.【Method】 Samples were divided into two groups. The first group consists of the same marbling with different ages. The second consists of the same age with different marblings. The shear force of beef, solubility and hydroxylysylpyridinium, lysylpyridinium of collagen were measured. 【Result】According to the results of the first group, as bull aged, HP cross-links increased, LP cross-links increased firstly, and then decreased, which was followed by the decreasing of collagen solubility and the increasing of shear force. According to the results of the second group, as fattening, HP cross-links decreased, the solubility of collagen increased, and the shear force of beef decreased. 【Conclusion】In the fattening, the synthesization of HP cross-link was restrained. There are shorts of mature cross-links in collagen, resulting in transition of gelatin more easily. So beef turns tenderer.

Key words: beef , marbling , hydroxylysylpyridinium , lysylpyridinium , tenderness , pyridinoline

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