PMID- 31398624
OWN - NLM
STAT- MEDLINE
DCOM- 20200121
LR  - 20200121
IS  - 1873-4138 (Electronic)
IS  - 0309-1740 (Linking)
VI  - 158
DP  - 2019 Dec
TI  - An analysis of the influence of various tenderising treatments on the tenderness 
      of meat from Polish Holstein-Friesian bulls and the course of changes in 
      collagen.
PG  - 107906
LID - S0309-1740(19)30189-5 [pii]
LID - 10.1016/j.meatsci.2019.107906 [doi]
AB  - The aim of the study was to analyse the influence of tenderising treatments 
      applied to the carcasses of Polish Holstein-Friesian (PHF) bulls of 
      Black-and-White variety on the process of meat tenderisation and to assess the 
      role of collagen in this process. The research was carried out on m. longissimus 
      thoracis et lumborum. The carcasses were subjected to high-voltage electrical 
      stimulation (ES), conditioning (CD), and both treatments together (ES + CD). The 
      carcasses which were only refrigerated were the control group. The content of 
      collagen in meat, its solubility, the share of the polypeptide subunits alpha1(I)CB7 
      and alpha1(I)CB8 of type I collagen and alpha1(III)CB5 of type III collagen were also 
      analysed. ES with and without CD significantly accelerated the meat tenderisation 
      and increased collagen solubility. CD always caused the degradation of type I 
      collagen subunits, especially the alpha1(I)CB7 subunit. However, CD had significantly 
      lesser influence on the rate of meat tenderisation than ES.
CI  - Copyright (c) 2019 Elsevier Ltd. All rights reserved.
FAU - Mikolajczak, B
AU  - Mikolajczak B
AD  - Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska 
      Polskiego 31, 60-624 Poznan, Poland. Electronic address: 
      beata.mikolajczak@up.poznan.pl.
FAU - Iwanska, E
AU  - Iwanska E
AD  - Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska 
      Polskiego 31, 60-624 Poznan, Poland.
FAU - Spychaj, A
AU  - Spychaj A
AD  - Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska 
      Polskiego 31, 60-624 Poznan, Poland.
FAU - Danyluk, B
AU  - Danyluk B
AD  - Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska 
      Polskiego 31, 60-624 Poznan, Poland.
FAU - Montowska, M
AU  - Montowska M
AD  - Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska 
      Polskiego 31, 60-624 Poznan, Poland.
FAU - Grzes, B
AU  - Grzes B
AD  - Department of Meat and Fat Technology, prof. Waclaw Dabrowski Institute of 
      Agricultural and Food Biotechnology in Warsaw, ul. Rakowiecka 36, 02-532 Warsaw, 
      Poland.
FAU - Banach, J K
AU  - Banach JK
AD  - Department of Commodity Science, Faculty of Economics, University of Warmia and 
      Mazury in Olsztyn, Pl. Cieszynski 1, 10-975 Olsztyn, Poland.
FAU - Zywica, R
AU  - Zywica R
AD  - Department of Commodity Science, Faculty of Economics, University of Warmia and 
      Mazury in Olsztyn, Pl. Cieszynski 1, 10-975 Olsztyn, Poland.
FAU - Pospiech, E
AU  - Pospiech E
AD  - Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska 
      Polskiego 31, 60-624 Poznan, Poland.
LA  - eng
PT  - Journal Article
DEP - 20190731
PL  - England
TA  - Meat Sci
JT  - Meat science
JID - 101160862
RN  - 9007-34-5 (Collagen)
SB  - IM
MH  - Animals
MH  - Cattle
MH  - Collagen/chemistry
MH  - Electric Stimulation
MH  - Food Handling/*methods
MH  - Male
MH  - Muscle, Skeletal/chemistry
MH  - Red Meat/*analysis
MH  - *Shear Strength
MH  - Temperature
OTO - NOTNLM
OT  - Collagen solubility
OT  - Collagen types I and III
OT  - Conditioning
OT  - Electrical stimulation
OT  - Tenderness
EDAT- 2019/08/10 06:00
MHDA- 2020/01/22 06:00
CRDT- 2019/08/10 06:00
PHST- 2019/03/11 00:00 [received]
PHST- 2019/07/17 00:00 [revised]
PHST- 2019/07/30 00:00 [accepted]
PHST- 2019/08/10 06:00 [pubmed]
PHST- 2020/01/22 06:00 [medline]
PHST- 2019/08/10 06:00 [entrez]
AID - S0309-1740(19)30189-5 [pii]
AID - 10.1016/j.meatsci.2019.107906 [doi]
PST - ppublish
SO  - Meat Sci. 2019 Dec;158:107906. doi: 10.1016/j.meatsci.2019.107906. Epub 2019 Jul 
      31.