Abstract
Post-mortem changes in physical and thermal stabilities of bovine intramuscular connective tissue were studied during the first 24 h postmortem. Collagen thermal shrinkage temperature (Ts) decreased (P < 0·01) and collagen solubility increased (P < 0·01) during the first 24 h following slaughter with greatest amount of change occurring in the first 8 h post mortem. The dynamic nature of intramuscular connective tissue during the very early post-mortem (VEP) period is compared to the VEP-tenderness relationships proposed by Marsh and others.
Original language | English (US) |
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Pages (from-to) | 115-120 |
Number of pages | 6 |
Journal | Meat Science |
Volume | 26 |
Issue number | 2 |
DOIs | |
State | Published - Jan 1 1989 |
All Science Journal Classification (ASJC) codes
- Food Science