National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural Universit
Research on Relationship between Intramuscular Connective Tissue and Meat Tenderness
CHANG Haijun;XU Xinglian;ZHOU Guanghong
National Center of Meat Quality and Safety Control,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 (IMCT) has made significant effects on meat tenderness; those effects were executed by the characteristics changes of endomysial and perimysial collagen. The review presents the progress of structural and composition properties of connective tissue as well as contents, solubility and crosslinking of collagen, moreover, the effects of characteristics changes of connective tissue and collagen on meat tenderness and textural properties during postmortem ageing were analyzed and the role of connective tissue in meat tenderization were discussed.
2009, Vol. 23 
