Structural changes developing with rigor that facilitate bacterial invasion of muscle tissue

C O Gill1, N G Leet, N Penney

  • 1Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.

Meat Science
|November 8, 2011
PubMed
Summary

Muscle fibers change size before rigor but not after. This rigor-induced shrinkage creates gaps, allowing bacteria to invade muscle tissue.

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