Mechanically deboned chicken meat (MDCM) from neck parts was digested
with pepsin for 24 h at 4C. The solubilized collagens were subjected t
o salt fractionation both at acidic and neutral pH. The precipitates o
btained after centrifugation , dialysis and lyophilization were quanti
tatively evaluated and collagen types were identified, The precipitate
formed at 0.7 M NaCl pH 2.5, was dissolved in 1.0 M NaCl, 0.05 M-Tris
-HCl, pH 7.5 buffer and further fractionated by sequential salt precip
itation at 1.8, 2.5 and 4.5 M Collagen types I, II, III and V were det
ected by electrophoresis techniques. Type I collagen was the major com
ponent. The presence of type II collagen indicated MDCM contained cart
ilaginous tissues.