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Measuring Skeletal Muscle Fiber Width or Diameter: Variance Within and Among Methods
Author(s) -
KHAN HANIF A.,
HARRISON DOROTHY L.,
DAYTON ARTHUR D.
Publication year - 1981
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.1365-2621.1981.tb14586.x
Subject(s) - homogeneity (statistics) , fiber , anatomy , materials science , mathematics , muscle fibre , position (finance) , chemistry , biomedical engineering , skeletal muscle , composite material , biology , statistics , medicine , finance , economics
A bovine longissimu; dorsi muscle was divided into anterior and posterior pieces, half of each piece was roasted at 140°C to 70°C. “Widths” or “diameters” of fibers from each position (anterior, posterior) and treatment (raw, cooked) were measured by three methods: A, width of separated fibers on a longitudinal plane; B, width of fibers in ongitudinal sections; and C, fiber diameter calculated from the area of fibers in cross sections. Bartlett's test for homogeneity of variance indicated greater (P<0.05) variance among observations by method A than by methods B or C; position‐treatment variances were larger (P<0.05) for method A than for B or C.