Characterization of connective tissue of bovine skeletal muscles and thermal and chemical modification of epimysium to decrease shear stress
Date
2009
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
ORCID
Type
Degree Level
Doctoral
Abstract
This research was conducted to investigate the connective tissue contribution to toughness of cow beef and to find means to decrease it. Intra muscular connective tissue (IMCT) content of meat from cows (~6 years) and heifers (~16 months) varied significantly among muscles (P
Description
Keywords
Intramuscular Connective Tissue, Epimysium, Collagen, Shear Force, Shear stress
Citation
Degree
Doctor of Philosophy (Ph.D.)
Department
Applied Microbiology and Food Science
Program
Applied Microbiology and Food Science