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HISTOLOGICAL METHODS FOR STUDYING CONNECTIVE TISSUE IN THE LONGISSIMUS DORSI MUSCLE IN PORK
Author(s) -
DEETHARDT DOROTHY,
TUMA HAROLD
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00965.x
Subject(s) - fixative , elastin , connective tissue , reticular connective tissue , reticular fiber , longissimus dorsi , orcein , anatomy , chemistry , staining , pathology , biology , medicine , food science
SUMMARY— 3 fixatives [10% formalin (1), F.A.A. (II) and 10% formalin and saline (III)] used for the histological study of collagen. reticular and elastic fibers in the connective tissue of pork longissimus dorsi muscle did not significantly affect the mechanics of sectioning or mounting the tissue. The type of fixative used war found to affect the quantity of stained connective tissue. The sample fixed in the formalin‐saline fixative (III) yielded a smaller amount of reticular and collagen fibers than the samples fixed in fixatives I and II. A triple staining procedure was used for the 3 connective tissue elements: silver for reticulin, aniline blue for collagen and orcein for elastin. The reticular and collagen fibers stained as well in the cooked as in the raw sample. Little elastin was evident in the longissimus dorsi.