Histometric and chemical methods for determining collagen in meats

In this paper we discuss the advantages and disadvantages of using histometric and chemical methods for detecting collagenous connective tissue in meat products. Twelve samples of different kinds of smoked sausage meat of known recipe were examined chemically and by two histometric procedures. The results obtained with the histometric procedures were almost identical (r = .96) and there was a strong correlation (r = .88) between the results of one histometric procedure and those obtained with the chemical method. It is concluded that histometric and chemical testing methods are equally valuable in that they both provide an objective quality judgement of the meat under investigation. However, since both methods have certain drawbacks and involve certain errors they should be used in conjunction with each other and not independently. In this way it should be possible to obtain a more complete picture of the composition and/or quality of meats than that obtained via chemical analysis alone.