Shand, Phyllis J.2009-03-252013-01-042010-03-262013-01-04200920092009http://hdl.handle.net/10388/etd-03252009-154013This 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 (Pen-USIntramuscular Connective TissueEpimysiumCollagenShear ForceShear stresstext