Volume 8, Issue 30 (2011)
FSCT 2011, 8(30): 67-59 |
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Effect of various heating methods on Longissimus dorsi muscle of ovine. FSCT 2011; 8 (30) :67-59
URL: http://fsct.modares.ac.ir/article-7-9964-en.html
URL: http://fsct.modares.ac.ir/article-7-9964-en.html
Abstract: (8030 Views)
Scanning Electron microscopy (SEM) has been used for the study of Longissimus Dorsi muscle of lamb. Three treatments including raw (control), conventional heating and microwave heating were used for the samples with the temperatures of 163 C and domestic microwave was applied with the frequency of 2450 MHz and 700 wattages level. In all images were taken for conventional heating no surface damage was observed. More structural damages were observed in microwave heating at 700 watages levels. Distribution in microwave heating causes surface damage to muscle fibres and separation of some parts of muscle fibres was also clear.
Keywords: Key words: Scanning Electron Microscopy, Longissimus Dorsi, Ovine, Microwave heating, Conventional heating
Received: 2010/04/27 | Accepted: 2010/09/29 | Published: 2011/09/29
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