Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat.

The effects of cooking temperature (50-90 °C) and time (10-120 min) on Warner-Bratzler (WB) tenderness measurement of longissimus lumborum (LL) muscle in 70-day-old rabbits were investigated. Cooking losses, total collagen content and collagen solubility of LL muscle were measured in parallel. Increasing cooking temperature caused a four-phase effect on WB measurement. Stress and total energy were significantly increased between raw meat and cooked meat at 50 °C, then they dramatically decreased to a minimum observed at 60-65 °C, and increased again to reach a maximum at 80-90 °C. Cooking losses exhibited an 83% increase between 50 and 80 °C. At 80 °C, stress and total energy values remained constant after 20 and 40 min respectively. LL muscle collagen content was 16.4±2.3 mg/g of dried muscle. Collagen solubility at 77 °C for 1 h was high: 75.3±8.1%.

Effects of jump training on passive mechanical stress and stiffness in rabbit skeletal muscle: role of collagen.

AIMS: This study evaluated the effect of a 15-week jump training period on mechanical parameters and collagen concentration of different muscle types in rabbits, at 50, 90 and 140 days of age. METHODS: Trained (T) animals were made to jump over obstacles in order to get food and water. The height of the obstacle was increased according to the animal's age. Control (C) animals were sedentary. Mechanical parameters (force, stress, stiffness) and collagen concentration were measured in Extensor Digitorum Longus (EDL), Rectus Femoris (RF), Semimembranosus Proprius (SMP) and Psoas Major (PSOAS). RESULTS: Both EDL and RF collagen concentrations and passive mechanical parameters increased between 50 and 140 days of age (P<0.001), whereas SMP and PSOAS collagen concentrations decreased (P<0.001). Soluble collagen concentration decreased similarly with age in all muscles and groups. Exercise training at 140 days induced a significant increase in force (EDL 20.4% and RF 15.3%, 0.01