2009, № 12

Smorodin A.V., Miroshnikova E.P., Abramova L.L. MORPHOLOGY OF STRUCTURAL CHANGES IN MUSCLE TISSUE AT MEAT MATURATION This article is devoted to the study of histological changes in the muscle tissue structure at autolysis of meat raw materials derived from cattle of different age-groups. These data allow making conclusions about the best qualitative changes of spado’s tissue during the process of ripening compared with the tissues of bulls and heifers. Key words: muscle fiber, ripening, sarcomere structure, histological changes.

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About this article

Authors: Smorodin A.V., Miroshnikova E.P., Abramova L.L.

Year: 2009

Editor-in-chief

Sergey Aleksandrovich
MIROSHNIKOV

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