Characteristics of intramuscular collagen in two sheep breeds

Abstract

Abstract The Texel breed, new to New Zealand, gives superior meat production, particularly from the more valuable hindquarter. This study examines the intramuscular collagen properties in Texel x Romney and Romney x Romney lambs. Collagen is responsible for the so‐called background toughness in meat. High‐quality meat cuts often contain low concentrations of collagen which is relatively soluble when heated. Therefore, the intramuscular collagen characteristics of the two groups were compared as one aspect of meat tenderness. The Texel‐sired lambs grew more rapidly but the difference was not significant. Texel muscle weights were heavier at each of three slaughter ages (100, 150, and 215 days) for two hindquarter muscles, semimembranosus (P < 0.05) and biceps femoris (P < 0.01). The forequarter muscle (supraspinatus) was statistically unaffected by breed. As expected there was a marked decrease in collagen solubility with age for both muscles (P < 0.001), but little effect on concentration. Collagen concen...