Structure and Properties of Tissues

  • Richard J. McCormick

Abstract

Muscle tissue, which becomes a highly prized food, is also a specialized apparatus that allows the living animal movement. Properties associated with postmortem muscle, or meat, are entirely dependent on the unique architecture of muscle, how muscle functions, and how function is regulated. Muscle, whether skeletal, cardiac, or smooth, is a living system that is able to convert chemical energy into mechanical work. Intracellular contractile protein structures generate force through their coordinated shortening. A second and often overlooked aspect of muscle movement and work involves the transmission of force within the muscle, to the skeleton or to other muscles. The role of force transmission is usually ascribed to the extracellular connective tissue network of muscle. Knowledge of the characteristics of intracellular elements, collectively known as the muscle cytoskeleton, has added new dimensions to the understanding of force transmis­sion in muscle. Understanding both facets of muscle function, force generation and force transmission, and the specialized structures associated with each are essential to understanding the properties of meat.

Keywords

Basal Lamina Meat Quality Thin Filament Sarcomere Length Myosin Head 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • Richard J. McCormick

There are no affiliations available

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