MUSCLE SAMPLES FOR SCANNING ELECTRON MICROSCOPY: PREPARATIVE TECHNIQUES AND GENERAL MORPHOLOGY
- 1 July 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (4), 867-873
- https://doi.org/10.1111/j.1365-2621.1976.tb00741_41_4.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- The ultrastructure and tenderness of highly cold‐shortened muscleInternational Journal of Food Science & Technology, 1974
- ULTRASTRUCTURAL POSTMORTEM CHANGES IN NORMAL AND LOW QUALITY PORCINE MUSCLE FIBERSJournal of Food Science, 1974
- CATHEPTIC ACTIVITY, TEXTURAL PROPERTIES AND SURFACE ULTRASTRUCTURE OF POST‐MORTEM BEEF MUSCLEJournal of Food Science, 1973
- Book Review | Food Analysis: Theory and Practice, Y. Pomeranz, C.E. Meloan (Eds.), AVI Publishing Co., Westport, Conn. (1971), 669 pages. Price $25.00Canadian Institute of Food Science and Technology Journal, 1972
- SCANNING ELECTRON MICROSCOPY OF SKELETAL MUSCLE FROM RAINBOW TROUT, TURKEY AND BEEFJournal of Food Science, 1971
- Transmission electron microscopy and stereo ultrastructure of the T system in frog skeletal muscleJournal of Ultrastructure Research, 1970
- A comparison of shortening and Z line degradation in post‐mortem bovine, porcine, and rabbit muscleJournal of Anatomy, 1970
- MORPHOLOGY OF RIGOR-SHORTENED BOVINE MUSCLE AND THE EFFECT OF TRYPSIN ON PRE- AND POSTRIGOR MYOFIBRILSThe Journal of cell biology, 1967
- The Histology of Pre‐Rigor and Post‐Rigor Ox Muscle Before and After Cooking and Its Relation to TendernessJournal of Food Science, 1967
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963