Pork Collagen

Identification Pork Collagen contains not less than 5.52% hydroxyproline, corresponding to 40.0% collagen, as determined under Assay (below). 

Stegmann employs Healon GV to tamponade the canal of Schlemm and the deep sclerectomy space. Lately, hyaluronic acid implants (SKGEL 35, Corneal, Paris, France) or pork collagen (CGDD 10 , STAAR Surgical, Monrovia, Ca., USA) with longer persistence have been produced. 

The amount of stroma proteins is less in fish muscles (3-5%) than it is In beef or rabbit muscles (15-18%). This may explain why raw fish fillets are acceptable in Japanese dishes, whereas beef, rabbit and pork are rarely served raw. According to Fennema et al. (9.), tenderness is primarily related to collagen content, while toughness and water-holding capacity are associated with the myofibrillar proteins. Many papers on cooked meat mention both tenderness and toughness, while those on cooked fish note the problems of toughness rather than tenderness. This also might be related to the difference in content of the stroma proteins. 

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