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Scanning electron microscopy (SEM) was utilized to evaluate microstructural changes in intramuscular connective tissue of beef semimembranosus muscle subjected to hydrodynamic pressure processing (HDP). Samples were HDP treated in a plastic container (HDP-PC) or a steel commercial unit (HDP-CU). Control and HDP samples were obtained immediately post-treatment and after 14days of aging for SEM and...
The aim of the study was to evaluate the impact of structural and biochemical characteristics of muscle intramuscular connective tissue on beef quality. The experimental design was based on three muscles of three breeds sampled as fresh material and cooked at 55°C (Longissimus thoracis and Semimembranosus) or at 70°C (Semimembranosus and Biceps femoris) for quality assessment. The results showed that...
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