Early Research on the Fibrous Microstructure of Meat

Authors

H. J. Swatland

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

The older scientific literature on the histology of skeletal muscle describes the trans verse fragmentation of myofibrils to form sarcomere disks and the attachment of Z lines to the sarcolemma in contracted muscle. These phenomena may now be explained by recent research on the cytoskeletal framework of muscle fibers, particularly desmin and vinculin. The formation of sa rcomere disks might be developed as a simple method to study cytoskeletal integrity in meat. In early research, contraction bands and the disappearance of transverse striations during contraction caused considerable confusion with ordinary light microscopy. These problems were largely resolved by the use of polarized light, and polarized light microscopy may be a useful technique for the study of contraction bands and the measurement of sarcomere length in meat.

Recommended Citation

Swatland, H. J. (1985) "Early Research on the Fibrous Microstructure of Meat," Food Structure: Vol. 4: No. 1, Article 9.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol4/iss1/9