Article | REF: F6500 V1

Delicatessen products - Basic meat products

Authors: Georges SOLIGNAT, Francis CROUSEILLES

Publication date: September 10, 2003

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3. Fabric concepts

For the manufacture of charcuterie products, three types of tissue are of vital importance (nutritional, functional, organoleptic, legislative, etc.): muscle tissue, adipose tissue, connective tissue (connective blades, "nerves"). Muscle alone covers these three types of tissue, with :

  • muscle cells ;

  • connective tissue ;

  • intramuscular fat deposits.

3.1 Striated (or skeletal) muscle

It's a collection of thread-like giant cells (1 mm to 300 mm long; around 50 µm wide) with a number of nuclei. These cells (muscle fibers) are embedded in a complex connective tissue within the same muscle. Depending on the extent of this connective tissue,...

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