Influence of malic acid marination on characteristics of connective tissue and textural properties of beef Semitendinosus muscle
Semitendinosus muscle marinated in 0.5% acid showed a significant decrease in the shear force. To explore the possible reasons responsible for tenderness of acid-treated beef, the changes in intramuscular connective tissue (IMCT) were taken into consideration. The thicknesses of primary perimysium (...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1447017 |