Myofibrils of cooked meat are a continuum of gap filaments

When cooked meat is subjected to high degrees of stretch it becomes apparent in high magnification electron micrographs that A-filaments have ceased to exist. The A-band is filled with a coagulum of actomyosin. Fragmentation of this coagulum during stretch reveals an array of fine filaments (identif...

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Veröffentlicht in:	Meat science 1982-01, Vol.7 (3), p.189-196
Hauptverfasser:	Locker, R.H., Wild, D.J.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	food composition food quality meat products
Online-Zugang:	Volltext
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