Structural weakening of intramuscular connective tissue during conditioning of beef.

@article{Nishimura1995StructuralWO,
  title={Structural weakening of intramuscular connective tissue during conditioning of beef.},
  author={Takanori Nishimura and Akihito Hattori and Kenichiro Takahashi},
  journal={Meat science},
  year={1995},
  volume={39 1},
  pages={127-33}
}
The structural changes in intramuscular connective tissues endomysium and perimysium during conditioning of beef were investigated using an improved technique of scanning electron microscopy. In beef conditioned for 28 days of 4°C, the endomysium resolved into individual collagen fibrils and the thick sheets of perimysium separated into collagen fibres of 4-8 μm in diameter. These results provide direct evidence for the structural weakening of endomysium and perimysium during conditioning. The… CONTINUE READING

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