Publication | Closed Access

Structural changes in endomysium and perimysium during post-mortem aging of chicken Semitendinosus muscle—Contribution of structural weakening of intramuscular connective tissue to meat tenderization

MechanobiologyAnimal PhysiologyMuscle FunctionEngineeringMuscle InjurySkeletal MuscleAnimal ScienceChicken Semitendinosus Muscle—contributionPhysiologyStructural ChangesPost-mortem AgingAnatomyMeat QualityMedicineOrthopaedic SurgeryPoultry Science