Collagen powder can be directly added to meat products, which affects the tenderness of meat and the texture of muscle after cooking. Studies have shown that collagen is very important for the formation of raw meat and cooked meat. The higher the collagen content, the harder the meat quality. For example, the tenderness of fish is considered to be related to the degradation of type V collagen, and the breakage of collagen fibers around cells caused by the destruction of peptide bonds is considered to be the main reason for muscle tenderness.

By destroying the hydrogen bonds in collagen molecules and the original tight supercoiled structure, gelatin with smaller molecules and looser structure can be formed, which can not only improve the tenderness of meat, but also improve its use value, make it have good quality, increase protein content, good taste and good nutrition. Japan has also developed new condiments and sake with animal collagen hydrolyzed by collagenase, which not only has special flavor, but also can supplement some amino acids.

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Collagen can also be used in food. As early as the12nd century, St.Hilde-gard of Bingen described calf cartilage soup as a medicine for treating joint pain. For a long time, some products containing collagen have been considered to be very beneficial to joints.

Because it has some edible properties: food-grade food is usually white in appearance, soft in taste, light in taste and easy to digest. It can reduce triglycerides and cholesterol in the blood and increase some essential trace elements in the body to keep them in a relatively normal range. It is an ideal food for reducing blood fat.

Collagen is the most abundant protein in mammals, accounting for 25% ~ 30% of the total in protein, equivalent to 6% of body weight.

Collagen is a white, opaque and unbranched fibrous protein, which mainly exists in animal skin, bones, cartilage, teeth, tendons, ligaments and blood vessels. It is an extremely important structural protein of connective tissue, which plays a role in supporting organs and protecting the body.

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