DIFFERENCES IN THREE-DIMENSIONAL STRUCTURE REVEALED BY HIGH RESOLUTION MICRO X-RAY TOMOGRAPHY ARE RELATED TO FRESH AND COOKED MEAT TENDERNESS
English

VLAD BRUMFELD, DAVID E GERRARD
2011 International Journal of Agriculture Sciences  
High resolution 3D x-ray tomographic imaging is a powerful technology that allows for studying underlying tissue structures. We report herein that fresh and cooked beef and poultry meat examined by three dimensional X-ray tomography reveal textural characteristics that may be involved in determining meat tenderness. Samples of poultry breast meat contained fiber-like structures that were less organized than those visible in images of samples taken from the leg meat. Likewise, samples from
more » ... samples from muscles collected from chuck-, ribeye-and tenderloin-derived steaks possessed fibers organized with increasing randomness, respectfully. These data together show that three-dimensional x-ray tomography is capable of discerning the structural organization of connective tissue fibers in meat that may play a role in determining meat tenderness in both raw and cooked meat.
doi:10.9735/0975-3710.3.3.140-144 fatcat:qdcr7a7nzjfltkfa4h3pamxd4e