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

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Date
2009Author
Perera, Anula
Type
ThesisDegree Level
DoctoralMetadata
Show full item recordAbstract
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 ScienceProgram
Applied Microbiology and Food ScienceSupervisor
Shand, Phyllis J.Committee
Pietrasik, Zeb; Olkowski, Andrew A.; Nickerson, Michael; Miller, R.; Vujanovic, VladimirCopyright Date
2009Subject
Intramuscular Connective Tissue
Epimysium
Collagen
Shear Force
Shear stress