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Collagen is the tough, insoluble protein in connective tissue, bones, tendons and the skin of animals and fish; bone is a composite of collagen and calcium phosphate. Collagen is the gristle in meat - hard to chew and impossible to digest. However, during cooking by moist heat, e.g. boiling in a casserole, collagen is converted to the soluble protein, gelatine, which can be digested - even if it has low nutritional value.

Further Reading

  • Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.
  • Davidson, A. (1999) The Oxford Companion to Food, Oxford University Press. ISBN 0192115790.