A Scanning Electron Microscopic Study of Heat‐Induced Alterations in Bovine Connective Tissue
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Bovine sternomandibularis muscles were excised immediately following animal exsanguination for the study of collagen fibers and connective tissue network. Samples were cooked at 60°C or 80°C for 1 hr and were observed using the scanning electron microscope. An ordered array of collagen fibers was seen in the uncooked sample. The epimysium did not show large alterations after cooking; however, the perimysium and endomysium became granular at 60°C and gelatinized at 80°C. These differences may be related to the type of collagen or degree of crosslinking present in each location. Copyright © 1985, Wiley Blackwell. All rights reserved
author list (cited authors)
Wu, F. Y., Dutson, T. R., & Smith, S. B.