Comparative study of the histochemical properties, collagen content and architecture of the skeletal muscles of wild boar crossbred pigs and commercial hybrid pigs

Thermal properties of connective tissue in breast and leg muscles of chickens and turkeys

“…Similarly, the high collagen content of leg muscles in comparison to breast muscles was most likely due to the functional difference of the breast and leg muscles. Oshima et al 29 proved that the structure of endomysium does not alter between muscle types or between wild boars and commercial pigs. They concluded that the differences in the collagen content between pig and muscle types could be attributed to the variation of the perimysial collagen architecture.…”

Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle

“…In the same time changes in the wild boar L muscle hardness were about 13-43% (Table 3). Also numerous authors compared different beef muscles (Christensen, Young, Lawson, Larsen, & Purslow, 2004;Klont, Brocks, & Eikelenboom, 1998;Koohmaraie et al, 1988;Oshima et al, 2009) and have reported similar effects of tenderization. On the other hand Kołczak et al (2003) demonstrated that the lower rate of tenderization being typical of the most tender PM muscle, compared to harder ST muscle of calves, heifers and cows.…”

Muscle Growth and Poultry Meat Quality Issues

“…The epimysium is often thick and tough; however, it is usually separated from cuts of meat so it plays a minor role in determining meat quality. The IMCT is thus the combined peri- and endomysium depots, even if perimysium representing about 90% of total connective tissues in muscles [47,48]. The strength of IMCT is based on collagen fibrils and there are cross-bridges between the collagen molecule units and also between the collagen molecules.…”