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KMID : 0380619820140010030
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Korean Journal of Food Science and Technology
1982 Volume.14 No. 1 p.30 ~ p.35
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Heat - induced Changes in Meat
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Abstract
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Ultrastructural changes in endomysial connective tissue, sarcolemma, transverse ridges and myofibrillar structures with particular attention given to Z-discs, A and I-filaments induced by heating to 80℃ were observed by transmission and scanning electron microscopy. Muscle heated to 80℃ produced granulation of sarcolemma aid ultrastructural changes and coagulation were observed in endomysial and sarcolemmal connective tissue. The edvient changes in myofibrillar structure were an increase in coagulation compactness of the A-band portion of sarcomere and disintegration of the I-bands. Z-discs appeared to be relative resistant to heat but I-filaments were observed to be most heat labile.
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KEYWORD
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