The sensory properties of beef are known to depend on muscle fiber and intramuscular connective tissue composition (IMCT). IMCT is composed of collagens. proteoglycans and glycoproteins. The differentiation of muscle fibers has been extensively studied but there is scarcity in the data concerning IMCT differentiation. https://fitnessgravesyardes.shop/product-category/guide-rail-fixing-bracket-set/