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Structural weakening of intramuscular connective tissue during postmortem ageing of chicken semitendinosus muscle.

Author(s) : LIU A., NISHIMURA T., TAKAHASHI K.

Type of article: Article

Summary

In postmortem chicken aged for 12 hours at 4 deg C, the endomysium resolved into individual collagen fibrils and the perimysial sheets separated into collagen fibres. The structural changes in the intramuscular connective tissue were minimal until 6 hours potmortem, but clearly observable after 12 hours postmortem. It was concluded that this disintegration of the intramuscular connective tissue is the chief mechanism in tenderization during extended postmortem ageing of chicken.

Details

  • Original title: Structural weakening of intramuscular connective tissue during postmortem ageing of chicken semitendinosus muscle.
  • Record ID : 1996-3561
  • Languages: English
  • Source: Meat Sci. - vol. 39 - n. 1
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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