A SCANNING ELECTRON-MICROSCOPIC STUDY OF HEAT-INDUCED ALTERATIONS IN BOVINE CONNECTIVE-TISSUE Academic Article

abstract

• Bovine sternomandibularis muscles were excised immediately following animal exsanguination for the study of collagen fibers and connective tissue network. Samples were cooked at 60C or 80C 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 60C and gelatinized at 80C. 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

authors

• Smith, Stephen

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• WU, F. Y., DUTSON, T. R., & SMITH, S. B.

citation count

• 19

complete list of authors

• WU, FY||DUTSON, TR||SMITH, SB

publication date

• January 1985

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1985.tb13007.x

start page

• 1041

end page

• 1044

volume

• 50

issue

• 4

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1985.tb13007.x