A Study of Variations in Muscles of Beef and Chicken

Abstract

Variations in the chemical and histological components of the principal muscles of beef and chicken were investigated with respect to the tenderness problem. The distribution of elastic and collagenous connective tissue as well as the variations in the fascicular patterns were observed. Results of this study show that there are both chemical and histological differences between the various muscles of both beef and chicken. The variations in pH, protein, fat, and moisture content did not account for the variations in tenderness of the muscles. Variations in the size and arrangement of the fasciculi as well as variations in the relative amts. of elastic and collagenous connective tissue gave better correlations with tenderness than the chemical factors investigated. Tenderness is usually associated with muscles having indistinct fascicular patterns and small amts. of connective tissue.