Effects of animal and muscle characteristics on collagen and consequences for ham production

Abstract The effect of biological and technological factors on ham production were studied by analyzing collagen pyridinoline cross-linking and the thermal stability of type I collagen. The type of muscle affected hydroxylysylpyridinoline ( P >0.01) and lysylpyridinoline ( P P P P 24 , nitrite salt concentration and pasteurization value affected type I collagen solubility ( P P 24 (