Table 2.

The effect of stewing time (0, 30, 60 and 120 min) on the cross-links, decorin and glycosaminoglycan (GAGs) of collagen.

Indicators	Stewing Time
	0 min	30 min	60 min	120 min
Cross-links (μmol/g collagen)	56.8 ± 1.5 a	36.2 ± 3.0 b	16.5 ± 1.7 c	13.9 ± 0.4 c
Decorin (μg/g collagen)	31.98 ± 0.70 a	28.10 ± 0.61 b	9.33 ± 0.12 c	5.65 ± 0.10 d
GAGs (mg/g collagen)	5.10 ± 0.08 a	3.63 ± 0.01 b	1.51 ± 0.01 c	1.05 ± 0.02 d

Different letters within column and lines indicate significant differences among treatments (p < 0.05).