Tech | Meat Science Review Assessing the contribution of mature collagen crosslinks to cooked meat toughness using a stewed beef shank model Michael Chao Colin Chun Geraldine Magnin Travis O'Quinn Amelia Welter Wan Jun Wu April 14, 2021 No Comments Connective tissue sheaths serve as the scaffolds in skeletal muscle, and they allow for the growth and development of muscle tissue. However, these connective tissues also cause the “background toughness” in meat. Read More
