Heat-induced changes in meat, 1: electromicroscopic studies on changes in heated bovine muscle.
Cho M.J. Yun, H.D.
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 degrees Celsius were observed by transmission and scanning electron microscopy. Muscle heated to 80 degrees Celsius produced granulation of sarcolemma and ultrastructural changes and coagulation were observed in endomysial and sarcolemmal connective tissue. The evident 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 relatively resistant to heat but I-filaments were observed to be most heat liable.Show more [+] Less [-]