Meta-analysis of the relationship between collagen characteristics and meat tenderness. (March 2022)

• Record Type: Journal Article
• Authors: Li, Xiying; Ha, Minh; Warner, Robyn D.; Dunshea, Frank R.
• Is Part Of: Meat science. Volume 185(2022)
• Publication Date: 2022-03
• Subjects: Meta-analysis -- Collagen -- Tenderness -- Correlation -- Muscle -- Age; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2021.108717
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently for each species. The beef data was categorized into subgroups according to muscle (loin and other muscle) and age (young, <18 months and old, ≥18 months). The results showed that in beef, collagen content and pyridinoline cross-link content were positively correlated with WBSF and negatively with sensory tenderness, while collagen solubility was negatively correlated with WBSF. The correlation coefficients were greater in other beef muscles than loin. Significant correlations between collagen content and tenderness attributes were observed in old beef animals. However, non-significant relationships and large variations were found in pork and lamb. More studies with various muscles and ages are required for an in-depth understanding of the relationship between collagen characteristics and meat tenderness. Highlights: Meta-analysis was conducted on collagen characteristics and meat tenderness. Collagen content and solubility were correlated with tenderness of beef. Correlations were more significant in beef muscles other than loin. Collagen content was correlated with tenderness of meat from older cattle. Correlations in pork and lamb were non-significant, likely due to limited studies.