At the first stage of this process segmentation in separate muscle fibers at preservation is found an endomiziya of fibers. Thus in segments the of kernels, a cross and longitudinal ischerchennost remains.
At the second stage of segmentation the majority of fibers are exposed. As well as at the first stage, endomiziya of fibers, and in segments the structure of kernels, a cross and longitudinal ischerchennost continue to remain. At last, at the third stage (the phase deep is found disintegration of segments on miofibrilla, and on sarkomer.
Morphological and microstructural changes in fabrics are also the reason of a softening and a loosening of meat in the course of its maturing thanks to what digestive juice gets to a sarkoplazma more freely that improves its. It should be noted that soyedinitelnotkanny proteins when maturing meat are almost not exposed to proteolytic processes. Therefore under equal conditions of maturing tenderness of various junctures of meat of the same animal, and also identical junctures of various animals is unequal; tenderness of the meat containing a lot of fabric is small, and meat of young animals is more gentle, than old.
Meyergof showed that the glycogen containing in a muscle is spent for formation of lactic acid at reduction of a muscle. During relaxation (rest of a muscle, thanks to intake of oxygen, from lactic acid is again synthesized a glycogen
Lyundsgrad showed that kreatinofosforny acid is in muscular cages and at their reduction is split on creatine and phosphoric acid (across Palladin) which connects to hexose (glucose). The Adenozinofosforny acid containing in muscles is also split with formation of adenosine and phosphoric acid which three connection with hexose (glucose) promotes formation of lactic acid (Embden and Tsimmmerman).