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1 Ιαν 2022 · The process of conversion of muscle to meat involves a series of complex chemical reactions including structural changes of muscle, protein modifications and degradation, and breakdown of high-energy compounds.
The three main components of muscle (i.e., muscle fibers, connective tissue, and adipose tissue) are involved in the determination of various meat quality dimensions but to varying degrees depending on species, muscle type, and postslaughter meat-processing techniques.
1 Ιαν 2017 · This chapter summarizes skeletal muscle structure and contractile function, protein degradation, enzyme changes, and changes of muscle-associated connective tissues postmortem. Furthermore, examples that discuss their effects on meat tenderness have been given.
28 Φεβ 2016 · This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different...
1 Ιαν 2015 · Skeletal muscle is composed of several tissues, such as muscle fibers, connective and adipose tissues. This review describes the features of these various muscle components and their...
Muscles are supported by a network of connective tissue, consisting mainly of the protein collagen, but with smaller amounts of elastin and minor glycoproteins and proteoglycans. The muscles exert their contractile power via these connective-tissue attachments to bones, muscles and other members.
Muscle, which is a tissue, is composed of long cylindrical cells that are termed myofibers or fibers. They are surrounded by collagen fibers in the extracellular space. Muscle cells are packed with smaller cylindrical organelles called myofibrils that occupy over 80% of the cell volume.
