Collagen contribution to meat toughness: Theoretical aspects.

  title={Collagen contribution to meat toughness: Theoretical aspects.},
  author={Jacques Lepetit},
  journal={Meat science},
  volume={80 4},
One of the major changes in connective tissues during heating is the transformation of the quasi-crystalline structure of collagen into a random-like structure. This molecular change induces a shortening of these tissues and gives them a rubber-like behaviour. In this state, their mechanical properties are dependent on the total number of cross-linked chains present per volume, which can be estimated from the number and the functionality of each cross-link present in the sample. The number of… CONTINUE READING

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