Keywords
collagen
proximate composition
pH
legislation
How to Cite
Abstract
Collagen fibers of connective tissue are one of the main components of animal muscle tissue, and reduced contents of essential amino-acids are presented in their composition. Thus, the meat products containing collagen fibers amount above the normal rate are regarded as of low nutritional value. The present study aimed to characterize sensory aspects like appearance and odor, and to estimate the proximate composition values, pH, collagen rate (COL), percentage amount of collagen per total protein (rel COL) from 20 raw beef minced meat samples received for routine laboratorial analysis. The data observed from 20 samples were compared to the physical-chemical results from minced meat prepared from nine distinct beef hind-quarters meat cuttings bought at butcher shop. Beef minced meat samples analyzed for routine laboratorial procedures revealed a wide range of moisture content (61.0%-81.8%), fat (1.2%-21.9%), protein (8.1%- 21.1%), ash (0.5%-1.1,%), COL (1.0%-4.9%), rel COL (5%-31%), and pH (5.34-6.55). On the other hand, minced meat samples prepared from meat bought at butcher shop showed smaller ranges of moisture content (64.1%-74.5%), fat (2.8%-16.3%), protein (19.3%-21.8%), ash (0.8%-1.1%), COL (1.0%-3.7%), rel. COL (5%-17%), and pH (5.52-5.80). Beef minced meat samples assayed for routine laboratorial analysis in general revealed acceptable odor and color, although 14 samples (70%) showed sensory appearance alteration due to variable amounts of connective tissue or aponevrosis, present in the meats.References
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