Research on Relationship Between Intramuscular Connective Tissue and Meat Tenderness
CHANG Haijun;XU Xinglian;ZHOU Guanghong
Key Laboratory of Meat Processing and Quality Control,Ministry of Education,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
Abstract：Intramuscular connective tissue has made significant influential on meat tenderness;those effects were executed by the variation of collagen of endomysium and perimysium.The review gives the progress of structure and compositions features of intramuscular connective tissue as well as contents,solubility and crosslinking of collagen,moreover,the effects of collagen variation on meat tenderness during ageing were analyzed and the role of intramuscular connective tissue in meat tenderizing were discussed.
2009, Vol. 23 
