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An Analysis Of Microstructural Factors Which Influence The Use Of Muscle As A Food, R. G. Cassens, C. E. Carpenter, T. J. Eddinger
An Analysis Of Microstructural Factors Which Influence The Use Of Muscle As A Food, R. G. Cassens, C. E. Carpenter, T. J. Eddinger
Food Structure
Study of structure of muscle provides information on the location and arrangement of various components and the changes which may be inflicted upon them. The structura l features of muscle have been descr ibed in detail down to the molecular level, but rega rding its use as a food, special interest centers on the connective tissue component and on myofibri llar proteins . Muscle comprises about 1/3 of the live weight of the a ni mal and is not static , but rather is subject to major changes in properties associated with growth, repair and se nescence. It is apparent …