The relationship between animal age and the thermal stability and cross-link content of collagen from five goat muscles
作者： Douglas J. Horgan , Peter N. Jones , Neville L. King , Lyndon B. Kurth , Ronald Kuypers
DOI: 10.1016/0309-1740(91)90054-T
关键词: Longissimus dorsi muscle 、 Pyridinoline 、 Internal medicine 、 Tendon 、 Thermal stability 、 Anatomy 、 Cross-link 、 Endocrinology 、 Chemistry 、 Food science
摘要: The thermal stability of intramuscular collagen, as determined using differential scanning calorimetry, was measured in five muscles from 75 goats with known birth dates ranging age one day to 13 years. collagen cross-link pyridinoline, and the collagen-associated, putative cross-link, Ehrlich Chromogen were also measured. Five different examined effects compared those found tendon longissimus dorsi muscle. differences between be much greater than collagens muscles. Intramuscular is more thermally stable due higher levels heat-stable cross-links. However increase could not explained simply terms cross-links
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