Changes in intramuscular connective tissue and collagen solubility of bovine m. semitendinosus during retorting

Meat Science

Volumn 53, Issue 3, 1999, Pages 189-194

  Palka, Krystyna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Bovine ST; Collagen soluability; Intramuscular connective tissue; Retorhing

Indexed keywords

BOVINAE;

EID: 0041705489     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00047-9     Document Type: Article

References (16)

1. Bailey A.J., Light N.D. Connective tissue in meat and meat products. 1989;Elsevier Applied Science, London.
2. Bernal V.M., Stanley D.W. Effect of cooking on the fracture behaviour of pre-rigor bovine sternomandibularis muscle. Canadian Institute of Foood Science Technology Journal. 20(1):1987;56-59.
3. Jones S.B., Carrol R.J., Cavanaugh J.R. Structural changes in heated bovine muscle. a scanning electron microscope study Journal of Food Science. 42:1977;125-131.
4. Lewis G.J., Purslow P.P. The strength and stiffness of perimysial connective tissue isolated from cooked beef muscle. Meat Science. 26:1989;255-269.
5. Liu A., Nishimura T., Takahashi K. Structural changes in endomysium and perimysium during post-mortem aging of chicken Semitendinosus muscle - contribution of structural weakening of intramuscular connective tissue to meat tenderization. Meat Science. 38:1994;315-328.
6. Liu A., Nishimura T., Takahashi K. Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Science. 43:1996;43-49.
7. Palka, K. (1995). Structural basis of meat texture. Żywność. Technologia. Jakość., (1/2), 8-16. (in Polish).
8. Palka K., Daun H. Changes in texture, cooking losses, and myofibrillar structure of bovine M.semitendinosus during heating. Meat Science. 51:1999;237-243.
9. Purslow, P. P. (1994). The structural basis of meat toughness: what role does the collagenous component play? 40th ICoMST, Hague, Netherlands, Abstracts S-IVB. mp.
10. Reich G. Collagen. Methods, results and directions of the research. 1970;WNT, Warszawa. (in Polish).
11. Rowe R.W.D. Microscopy of bovine muscle. I - The native state of post rigor sarcolemma and endomysium. Meat Science. 26:1989;271-279.
12. Rowe R.W.D. Microscopy of bovine muscle: II - The effects of heat denaturation on post rigor sarcolemma and endomysium. Meat Science. 26:1989;281-294.
13. Sadowska M. Meat collagen. Structure, investigation and functional properties. 1992;Rozprawa habilitacyjna, Politechnika Gdańska. (in Polish).
14. Seideman S.C. Methods of expressing collagen characteristics and their relationship to meat tenderness and muscle fibre types. Journal of Food Science. 51:1986;273-276.
15. Stanley, D. W. (1983). Relation of structure to physical properties of animal materials. In: M Peleg & E.B. Bagley, Physical properties of foods. Westport, Connecticut: Avi Publish. Comp., Inc.
16. Wu F.Y., Dutson T.R., Smith S.B. A scanning electron microscopic study of heat-induced alterations in bovine connective tissue. Journal of Food Science. 50:1985;1041-1044.