Characterization of connective tissue of bovine skeletal muscles and thermal and chemical modification of epimysium to decrease shear stress
This research was conducted to investigate the connective tissue contribution to toughness of cow beef and to find means to decrease it. Intra muscular connective tissue (IMCT) content of meat from cows (~6 years) and heifers (~16 months) varied significantly among muscles (P
DegreeDoctor of Philosophy (Ph.D.)
DepartmentApplied Microbiology and Food Science
ProgramApplied Microbiology and Food Science
SupervisorShand, Phyllis J.
CommitteePietrasik, Zeb; Olkowski, Andrew A.; Nickerson, Michael; Miller, R.; Vujanovic, Vladimir
Intramuscular Connective Tissue