Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles

被引：104

作者：

Liu, A ^{[1
]}

Nishimura, T ^{[1
]}

Takahashi, K ^{[1
]}

机构：

[1] HOKKAIDO UNIV,FAC AGR,DEPT ANIM SCI,MEAT SCI LAB,SAPPORO,HOKKAIDO 060,JAPAN

来源：

MEAT SCIENCE | 1996年 / 43卷 / 01期

关键词：

D O I：

10.1016/0309-1740(95)00065-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The shear;force value, the total amount of collagen, heat-solubility of collagen and thickness of the perimysium were measured on sh kinds of chicken skeletal muscle. Toughness of the meat was significantly correlated with both total amount of collagen (r(2) = 0.94) and thickness of the perimysium (r(2) = 0.95). Although differences in heat-solubility of collagen, were observed among the sh muscles, heat-solubility of collagen was not correlated to the shear-force value. These results suggest that the total amount of collagen and structures of the perimysium ave the major factors determining toughness of chicken. Copyright (C) 1996 Elsevier Science Ltd

引用

页码：43 / 49

页数：7

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