Structural weakening of intramuscular connective tissue during postmortem aging of pork

We studied structural changes in the endomysium and perimysium during postmortem aging of pork using the cell‐maceration/scanning electron microscope method. Immediately post mortem, endomysia sheaths that house individual muscle fibers displayed a honeycomb‐like structure. The sheaths of the endomysium consisted of tightly arranged collagen fibrils in a random network. The perimysium comprised several layers of wavy sheets made up of tightly bundled collagen fibers. While the structure of the intramuscular connective tissues remained almost unchanged up to five days post mortem, the endomysium had resolved into individual collagen fibrils, and the thick sheets of the perimysium had separated into collagen fibers and fibrils at 8 days post mortem. These results provide direct evidence for structural weakening of the endomysium and perimysium during postmortem aging of pork. The shear‐force value of raw pork decreased rapidly within six days post mortem and then decreased slowly until 14 days post mortem. Since the rapid increase in tenderness is mainly due to structural weakening of myofibrils, we conclude that the disintegration of the endomysium and perimysium contributes to tenderization of pork during extended postmortem aging.