A and B: Note the perimysium
(thick arrows), endomysium (long arrows).
Effect of intramuscular fat deposition on the structure of intramuscular connective tissue (IMCT), With animal growth, collagen crosslinks become more stable, and the structural integrity of IMCT increases, These changes increase the mechanical properties of IMCT, contributing to the toughening of meat, The intramuscular fat deposits, mainly in the perimysium
(between muscle fiber bundles), result in marbling, This causes the remodeling of the extracellular matrix and reduces the mechanical strength of the IMCT, contributing to the tenderization of beef .
There was a slight reactivity with proliferation of perimysium
This paper reviews the major intramuscular extracellular matrix (IM-ECM) structures (endomysium, perimysium
and epimysium) and their possible mechanical contributions to muscle functions.
As dissection continues, the perimysium
is peeled off the muscle bundles until the perforator cleavage line is identified on the muscle.
Muscle and spindle cells begin to atrophy and the perimysium
and endomysium thicken.
The main collagen fibers in muscle tissue are collagen fibers type III, mainly located at perimysium
and Type I, more present in endomysium (Mackey et al., 2005; Holland et al.).
From the Figure 3C, we can see that the muscle fibers of the TWFR group had almost entirely filled the endomysial space and muscle bundles had filled the perimysium
. Offer and Cousins (1992) observed gap formation between fiber bundles and the perimysial network in some muscles and concluded that the fluid was expelled due to myofibrillar shrinkage and then accumulated in the extracellular spaces.
Studies have reported that structures such as perimysium
that contain collagen within the muscle tendon unit contribute to passive stiffness, mostly at end-range (long sarcomere lengths).
To illustrate this concept, the thigh is an example of a body region which contains all four fascial categories: Illiotibial band (Linking), perimysium
of the quadriceps femoris muscle (Fascicular), fascia lata (Compression), and subcutaneous tissue (Separating).
In the control group, the general architecture of the skeletal muscle fibers was preserved; arranged in fascicles surrounded by connective tissue of normal appearance (perimysium
(1996) showed that chicken meat toughness, which was determined using shear force value measurements, significantly correlated with collagen content ([r.sup.2] = 0.94) and perimysium
thickness ([r.sup.2] = 0.95).