Meta-analysis of the relationship between collagen characteristics and meat tenderness

source extracted confidence: high 2026-04-09
#animals #cattle #collagen #meat #muscle-skeletal

Meta-analysis of the relationship between collagen characteristics and meat tenderness

Li et al., 2022 | Meat Sci | Meta Analysis

Citation

Li Xiying, Ha Minh, ... Dunshea Frank R. Meta-analysis of the relationship between collagen characteristics and meat tenderness. Meat Sci. 2022-Mar;185:108717. doi:10.1016/j.meatsci.2021.108717

Abstract

Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently for each species. The beef data was categorized into subgroups according to muscle (loin and other muscle) and age (young, <18 months and old, ≥18 months). The results showed that in beef, collagen content and pyridinoline cross-link content were positively correlated with WBSF and negatively with sensory tenderness, while collagen solubility was negatively correlated with WBSF. The correlation coefficients were greater in other beef muscles than loin. Significant correlations between collagen content and tenderness attributes were observed in old beef animals. However, non-significant relationships and large variations were found in pork and lamb. More studies with various muscles and ages are required for an in-depth understanding of the relationship between collagen characteristics and meat tenderness.

Key Findings

More studies with various muscles and ages are required for an in-depth understanding of the relationship between collagen characteristics and meat tenderness.

Outcomes Measured

  • Requires manual extraction

Population

Field Value
Population See abstract
Sample Size See abstract
Age Range See abstract
Condition See abstract

MeSH Terms

  • Animals
  • Cattle
  • Collagen
  • Meat
  • Muscle, Skeletal
  • Red Meat
  • Sheep

Evidence Classification

  • Level: Meta Analysis
  • Publication Types: Journal Article, Meta-Analysis
  • Vertical: collagen

Provenance

Source extracted via PubMed E-utilities API on 2026-04-09