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We studied changes in mechanical strength during postmortem aging of bovine semitendinosus muscle using intramuscular connective tissue (IMCT) preparations from muscle stored at 4 degrees C. In the preparation, muscle fiber elements were removed, leaving a virtually intact structure of the endomysium and perimysium. The shear-force value of the IMCT preparation remained unchanged up to 10 d postmortem and decreased linearly thereafter. The yield of the perimysial fraction, which was measured as an indicator of mechanical properties of the perimysium, remained almost unchanged up to 14 d postmortem, and decreased gradually thereafter. These results suggest that the mechanical strength of the intramuscular connective tissue changes slowly during postmortem aging of beef; it remains almost unchanged for up to 10 d postmortem and progressively decreases thereafter. Thus, intramuscular connective tissue seems to affect beef tenderization in extended aging.

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