The Role of Collagen Crosslinks
in Beef Tenderness
Collagen appears to be responsible for up to 90% of the variation in meat tenderness.
by Troy Smith, field editor, Angus Journal®
LINCOLN, Neb. (June 20, 2014) — Beef tenderness is important to consumer satisfaction, and a connective tissue protein — collagen — is an important contributor to meat tenderness and texture. Kansas State University meat scientist John Gonzalez talked about collagen and its relationship to beef tenderness during the 2014 Beef Improvement Federation (BIF) symposium June 18-21 in Lincoln, Neb.
John Gonzalez explained how collagen is abundant in beef, occurring in layers around muscles, around muscle bundles and around individual muscle fibers.
Gonzalez explained how collagen is abundant in beef, occurring in layers around muscles, around muscle bundles and around individual muscle fibers. Collagen appears to be responsible for up to 90% of the variation in meat tenderness.
However, it is not the total amount of collagen present, but collagen crosslinking, that affects beef tenderness. Collagen molecules are bound together through intermolecular “crosslinks” that provide structure and strength. Greater amounts of mature crosslinks are thought to be significant contributors to toughness.
“Crosslink determinants include animal age and sex, as well as muscle location within the carcass,” said Gonzalez. “Breed may have an effect, too.”
Gonzalez described research attempting to measure crosslinks, noting the need to develop more accurate methods of measurement. He said questions remain regarding the pattern of crosslinking and what effects aging has on crosslinking.
To the question of whether manipulation of collagen (through genetic selection) is the next logical target, Gonzalez said, “Probably not.”
The 2014 BIF Annual Meeting & Research Symposium was hosted by the University of Nebraska–Lincoln, the U.S. Meat Animal Research Center and the Nebraska Cattlemen June 18-21 in Lincoln, Neb. The Angus Journal and LiveAuctions.tv provide comprehensive online coverage of the event at www.BIFconference.com. Visit the Newsroom for summaries, proceedings, PowerPoints and audio of the sessions; and the Awards page for announcements of award winners.
Editor’s Note: This summary was written under contract or by staff of the Angus Journal.Through an agreement with the Beef Improvement Federation, we are encouraging reprinting of the articles to those who will adhere to the reprint guidelines available on this site. Please review those guidelines or contact Shauna Rose Hermel, editor, at 816-383-5270. PowerPoints are posted with permission of the presenter and may not be reproduced in whole or in part without the express permission of the presenter.
API's coverage of the event is made possible through collaboration with BIF and sponsorship of LiveAuctions.tv. For questions about this site, or to notify us of broken links, click here.
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