Relationship of Alkali and Ringer Insoluble Collagen to Tenderness of Beef Heated at Two Rates

Abstract

Semimembranosus muscles of paired top-round cuts were roasted, one at 93 C and the other at 149 C to an end point of 70 C. Hydroxyproline contents of the alkali and Ringer insoluble residues of raw and cooked meat were measured. Roasts cooked at 93 C required longer cooking times, had higher cooking losses and were more tender than pairmates cooked at 149 C. The alkali insoluble collagen content of the semimembranosus muscle was reduced significantly by cooking at either oven temperature. However, there was no significant difference between the two heat treatments with respect to the amount of alkali insoluble collagen remaining in the cooked meat or percent solubilized with heating. Ringer insoluble collagen content of the meat was not changed by either heat treatment. Copyright © 1971. American Society of Animal Science . Copyright 1971 by American Society of Animal Science.