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A Scanning Electron Microscopic Study of Heat‐Induced Alterations in Bovine Connective Tissue
Author(s) -
Wu F. Y.,
Dutson T. R.,
Smith S. B.
Publication year - 1985
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.1365-2621.1985.tb13007.x
Subject(s) - connective tissue , endomysium , scanning electron microscope , electron microscope , anatomy , chemistry , collagen fibres , pathology , biology , materials science , medicine , composite material , coeliac disease , physics , disease , optics
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.