ShareStructural weakening of intramuscular connective tissue during conditioning of beef.
Author(s) : NISHIMURA T., HATTORI A., TAKAHASHI K.
Type of article: Article
Summary
Application of a scanning electron microscope to the study of changes in the structure of the endomysium and perimysium during the storage of meat at 4 deg C for 28 days. Changes in the structure are observable from the fourth day.
Details
- Original title: Structural weakening of intramuscular connective tissue during conditioning of beef.
- Record ID : 1995-3643
- Languages: English
- Source: Meat Sci. - vol. 39 - n. 1
- Publication date: 1995
Links
See other articles in this issue (3)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Muscle; Meat; Deterioration; Beef; Ageing (meat)
-
Stabilität von Oxymyoglobin und Nitrosomyoglobi...
- Author(s) : SAKATA R., NEGISHI H., MORITA H., NAGATA Y., HONIKEL K. O.
- Date : 1997/02
- Languages : German
- Source: Fleischwirtschaft - vol. 77 - n. 2
View record
-
CHANGES IN MUSCLE TISSUES DUE TO COLD STORAGE.
- Author(s) : VANA V., KAS J., RAUCH P.
- Date : 1981
- Languages : Czech
- Source: Prum. Potravin - vol. 32 - n. 7
View record
-
Action of cathepsin B on intramuscular collagen...
- Author(s) : BELTRAN J. A., GALAN J., JAIME I., RONCALES P.
- Date : 1994/08
- Languages : English
- Source: Sci. Aliments - vol. 14 - n. 4
View record
-
The origin of the 30 kDa component appearing du...
- Author(s) : NEGISHI H., YAMAMOTO E., KUWATA T.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 3
View record
-
Changes in colour of beef M. longissimus dorsi ...
- Author(s) : BOAKYE K., MITTAL G. S.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 3
View record