The flexibility of the collagen compartment of muscle.

@article{McCormick1994TheFO,
  title={The flexibility of the collagen compartment of muscle.},
  author={Richard J. McCormick},
  journal={Meat science},
  year={1994},
  volume={36 1-2},
  pages={79-91}
}
Collagen, the major connective tissue protein, is an integral constituent of muscle and, because of its occurrence and characteristics, is a factor contributing to the texture of meat. This brief review focuses on aspects of collagen biosynthesis and experimental data which indicate the collagens of muscle possess remarkable capacity for change. Over 90% of the intramuscular collagen of meat is located in the perimysium. This fibrillar collagen is comprised predominantly of two collagen… CONTINUE READING

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