Question

Why does Collagen make meat tougher?

Answer 1

Collagen is the main structural protein found in various connective tissues in mammals. Collagen is made up of three amino acid chains wound around each other forming tripe triple-helices, these triple helices give collagen the form of elongated fibrils. The triple helix structure makes collagen very strong and difficult to break. Due to the structural strength of collagen molecule, more collagen is there in a piece of meat, the tougher it is to cut and to chew. In animals, weight-bearing muscles and muscles that are constantly used contain higher amounts of collagen than muscles that aren't used for support or aren't used as frequently, and that’s why meat cuts from these parts of animals are tough.

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