Abstract
The l. dorsi, semimembranosus and triceps brachii muscles from the carcasses of 28 yearling steers, classified as tender or less tender on the basis of shear values of the l. dorsi muscles were utilized in a study of the specific relationship of alkali-insoluble collagen to meat tenderness. The l. dorsi was the only muscle studied which varied greatly in tenderness. Alkali-insoluble collagen in raw meat was found to differ significantly among muscles, but did not differ significantly between tenderness groups. The quantity of alkali-insoluble collagen remaining after cooking was relatively constant among muscles. Copyright © 1965. American Society of Animal Science . Copyright 1965 by American Society of Animal Science