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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.
- PubMed
Thus, the contractile and metabolic types, size and number...
- PubMed
28 Φεβ 2016 · Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their...
Muscle fibers, intramuscular connective tissue, and intramuscular fat play key roles in the determination of meat and fish flesh qual-ity.
Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value.
1 Ιαν 2023 · In a broad sense, the composition of meat can be approximated to 75% of water, 19% of protein, 3.5% of soluble, nonprotein, substances including inorganic compounds, and 2.5% of fat (Table 4.1). Table 4.1. Chemical composition of typical adult mammalian muscle after rigor mortis but before degradative changes postmortem. 1. 2. 3. 4. 5. 6.
1 Ιαν 2022 · 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 · Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value.
