Effects Of The Characteristics Of Collagen In Muscle On Meat Quality

The changing tendency of the content of total collagen, soluble collagen,insoluble collagen,Type I collagen,Type III collagen , pyridinoline ,slaughter quality(water, water lost rate,shear force value) and muscle histological characteristics (diameter and density of muscle fiber) in Sunit mutton was studied.The results showed that with the growth of the age, the content of total collagen,soluble collagen,insoluble collagen in the muscle all increased, but the solubility of collagen decreased. The content of total collagen,soluble collagen in the muscle were positively related to shear force value(P<0.01). The solubility of collagen were negatively related to shear force value(P<0.01). Type I collagen is 60-80% of total collagen. With the growth of the month,the content of type I collagen increased. Type III collagen is 10-20% of total collagen. Type III collagen in 1 to 6-month-old age gradually increased in the growth and 12,18,24-month-old also increased with the age.The content of pyridinoline increased with age and increased faster in first months compared to the other months.The difference of content of pyridinoline from different positions and age was significant(P<0.01).With the growth of age, type III collagen gradually changed to type I Collagen. Cross-linked of collagen molecules enhanced with the increasing content of pyridinoline, resulting in declined tenderness.