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Relationships between physical and structural properties of intramuscular connective tissue and toughness of raw pork
Author(s) -
NISHIMURA Takanori,
FANG Suhong,
WAKAMATSU Junichi,
TAKAHASHI Koui
Publication year - 2009
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/j.1740-0929.2008.00600.x
Subject(s) - endomysium , raw material , connective tissue , skeletal muscle , toughness , chemistry , intramuscular fat , anatomy , food science , materials science , medicine , biology , composite material , pathology , organic chemistry , coeliac disease , disease
We studied the relationships between the shear‐force value and physical and structural properties of the intramuscular connective tissue (IMCT) in six classes of porcine skeletal muscle to elucidate the contribution of IMCT to toughness of raw pork. The shear‐force value of raw pork correlated significantly with that of the IMCT model prepared from each class of skeletal muscle ( P < 0.05). The correlation suggested that the variable toughness of pork was caused by the mechanical strength of the endomysium and perimysium. The thickness of the secondary perimysium correlated significantly with the shear‐force value of raw pork ( P < 0.05) and with that of the IMCT model ( P < 0.05). The shear‐force value of raw pork correlated significantly with the total amount of collagen ( P < 0.05) but not with the heat‐solubility of collagen. We concluded therefore that the thickness of the secondary perimysium determines the mechanical strength of IMCT and contributes to toughness in raw pork.