SUMMARY—Collagen nitrogen in raw steaks was related to subjective scores for tenderness of connective tissue in steaks cooked to 61° from two muscles,L. dorsiandB. femorisfrom three groups, veal, baby beef, and mature beef, of eight animals each. A highly significant, but somewhat low correlation, −0.54, indicated that collagen in raw meat would be an index of the tenderness of connective tissue within cooked meat. Correlations within muscle groups indicated a better index in theB. femoris. The amount of collagen nitro, gen was not different between the age groups. Panel scores withinB. femoriswere indicative of larger amounts and tougher connective tissue in the older ani
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