The muscle biological background of meat tenderness

被引：0

作者：

Smulders, FJM ^{[1
]}

Hofbauer, P ^{[1
]}

Dransfield, E ^{[1
]}

Taylor, R ^{[1
]}

机构：

[1] Vet Med Univ, Inst Fleischhyg Fleischtechnol & Lebensmittelkund, Vienna, Austria

来源：

WIENER TIERARZTLICHE MONATSSCHRIFT | 1999年 / 86卷 / 03期

关键词：

muscle biology; muscle composition; myofibrillar proteolysis; texture; meat tenderness; meat ageing management;

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

This contribution aims to introduce the readership into the fundamental muscle biological mechanisms (muscle composition, early post mortem muscle metabolism, effects of connective tissue, myofibrillar density, myofibrillar proteolysis) determining potential tenderness of meat of various species. The impact of these factors as well as those during meat processing on muscle ultrastructural features are also briefly described. In addition, various technological and biotechnological factors "from conception to consumption" (including domestic preparation practices) affecting meat tenderness as perceived by the consumer are summarized.

引用

页码：99 / 108

页数：10

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