Procedure for Soluble Collagen in Thermally Processed Meat Products

Methods to determine the extent of collagen solubilization during thermal processing in a product such as frankfurters may not be accurate. We modified existing procedures to separate soluble collagen from thermally processed meat samples without solubilizing more collagen. Water bath temperatures (36, 40, 44, 48, 52 and 56°C) and times (5, 10 and 15 min) were studied in a complete factorial design. Soluble collagen increased up to 48°C and 10 min, leveling off beyond that. In a 48–52°C water bath 10–15 min was sufficient to separate soluble collagen from thermally processed meat products without solubilizing more.