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
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Indexing
- Themes: Meat and meat products
- Keywords: Muscle; Meat; Deterioration; Beef; Ageing (meat)
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- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 3
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- Author(s) : BOAKYE K., MITTAL G. S.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 3
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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
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EFFECTS OF OZONE ON BEEF CARCASS SHRINKAGE, MUS...
- Author(s) : GREER G. G., JONES S. D. M.
- Date : 1989
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 22 - n. 2
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ELECTRICAL STIMULATION EFFECTS ON MYOGLOBIN PRO...
- Author(s) : SLEPER P. S.
- Date : 1983
- Languages : English
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