Volume 2, Issue 3 (2000)
JAST 2000, 2(3): 217-214 |
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Yarmand M S, Baumgartner P A. Environmental Scanning Electron Microscopy of Raw and
Heated Veal Semimembranosus Muscle. JAST 2000; 2 (3) :217-214
URL: http://jast.modares.ac.ir/article-23-2135-en.html
URL: http://jast.modares.ac.ir/article-23-2135-en.html
1- Department of Food Science and Technoloy, Faculty of Agriclture, University of Tehran, Islamic Republic
of Iran.
2- Faculty of Science and Technology, University of Western Sydney, Hawkesbury, Richmond, NSW 2753, Australia.
2- Faculty of Science and Technology, University of Western Sydney, Hawkesbury, Richmond, NSW 2753, Australia.
Abstract: (5828 Views)
The environmental scanning electron microscopy (ESEM) is a new development in the
field of electron microscopy. In this study ESEM has been used to study the structure of
veal semimembranosus muscle. Four treatments, raw (control), conventional heating,
domestic and industrial microwave heating, were observed using ESEM. The temperature
used in conventional heating was 163 0C. Frequency applied for microwave heating was
2450 MHz with two wattage levels of 700 (domestic microwave) and 12000 (industrial microwave).
All samples were heated to 70 0C internal temperature. Occasional cracks
across the individual muscle fiber and shrinkage were present in all images of the structure
for heated muscle. Erosion at the edges of muscle fibers was clear and increased with
continued heating. A gap between perimysium of each muscle bundle was effected with
the domestic microwave samples in cross section. This phenomenon was more apparent in
industrial microwave heating and the depth of gap between perimysial collagenous fiber
is more than that in domestic microwave heating. More damage was observed in the connective
tissue network for conventional heating as compared with microwave heating.
Denaturation and distortion of connective tissue caused more damage during longer time
of conventional heating. Surface damage in structure of semimembranosus was not observed
in either conventional heating or the low powered microwave heating. Rapid
increase of heat and penetration of the microwaves, at the 12000 wattage level, caused
granulation and separation of some parts of the muscle fibers.
Keywords: Environmental scanning electron microscopy, Veal, Semimembranosus Muscle, Microwave heating, Conventional heating
Subject:
Food Science and Technology
Received: 2010/05/15 | Accepted: 2010/05/15 | Published: 2010/05/15
Received: 2010/05/15 | Accepted: 2010/05/15 | Published: 2010/05/15
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