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Updated: Jul 28, 2026

In vitro Synthesis of Native, Fibrous Long Spacing and Segmental Long Spacing Collagen
Published on: September 20, 2012
[Collagen in boerewors as a measure of quality]
L W Van den Heever1, M C Smit, P H Heinze
1Department Veterinêre Volksgesondheid, Fakulteit Veeartsenykunde, Universiteit van Pretoria, Onderstepoort, Republiek van Suid-Afrika.
Abstract:
Formalin-fixed samples (n = 75) of commercial boerewors (traditional farm style sausage) were examined for total nitrogen (N) and hydroxyproline (Hypro) N to assess their collagen content. Hypo N/total N x 10(3) (unaffected by residual fat) varied from 8.23 to 16.50; 3/75 (5%) of samples had ratios equal to or less than the control (8.38) i.e. sausage home-made from meat without addition of scraps or collagen-rich trimmings. About 95% of samples had ratios greater than 10, and 5% had ratios greater than double the control. In 75% of the surveyed samples, the ratios were more than 1.5 times greater than those of the control. To ensure boerewors of good compositional quality, it is advocated that formalin-fixed samples of the product be subjected to both histological examination and collagen determinations. Promulgation of legislation to limit the collagen content of boerewors is proposed; a maximum of 12 in the ratio of Hypro N/total N x 10(3) is considered reasonable and attainable in the light of the results of this survey.
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