Connective tissue: structure, function, and influence on meat quality

Muscle connective tissue is found at three levels of scale: the epimysium, which surrounds the muscle; the perimysium, which surrounds bundles of muscle fibers; and the endomysium, which surrounds muscle fibers. It is mainly composed of collagen and is recognized as responsible for the basal toughness of moderately cooked meat. Meat texture increases with amount and extent of collagen cross-links. These parameters are variable in the muscles, which causes broad variability in meat tenderness. This article is an overview of knowledge on intramuscular connective tissue properties that contribute to meat quality, particularly texture.