Characterization of connective tissue of bovine skeletal muscles and thermal and chemical modification of epimysium to decrease shear stress

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Date
2009
Author
Perera, Anula
Type
Thesis
Degree Level
Doctoral
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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
Degree
Doctor of Philosophy (Ph.D.)
Department
Applied Microbiology and Food Science
Program
Applied Microbiology and Food Science
Supervisor
Shand, Phyllis J.
Committee
Pietrasik, Zeb; Olkowski, Andrew A.; Nickerson, Michael; Miller, R.; Vujanovic, Vladimir
Copyright Date
2009
URI
Subject
Intramuscular Connective Tissue
Epimysium
Collagen
Shear Force
Shear stress
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