Changes in mechanical strength of intramuscular connective tissue during postmortem aging of beef
作者： T Nishimura , A Liu , A Hattori , K Takahashi
DOI: 10.2527/1998.762528X
关键词:
摘要: We studied changes in mechanical strength during postmortem aging of bovine semitendinosus muscle using intramuscular connective tissue (IMCT) preparations from stored at 4 degrees C. In the preparation, fiber elements were removed, leaving a virtually intact structure endomysium and perimysium. The shear-force value IMCT preparation remained unchanged up to 10 d decreased linearly thereafter. yield perimysial fraction, which was measured as an indicator properties perimysium, almost 14 postmortem, gradually These results suggest that slowly beef; it remains for progressively decreases Thus, seems affect beef tenderization extended aging.
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