Ultrastructural and Textural Properties of Restructured Beef Treated with a Bacterial Culture and Splenic Pulp

Authors

E. A. Elkhalifa
N. G. Marriot
R. L. Grayson
P. P. Graham
S. K. Perkins

Creative Commons License

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

Abstract

Scanning electron microscopy (SEM), transmission electron microscopy (TEM) and Instron measurements were used to evaluate the effects of an Achromobacter iophagus culture {BC) and splenic pulp (SP) treatments one structural and textural properties of flaked and restructured beef steaks. Both treatments improved the textural character is tics of the product when conditioned at 35°C . Electron microscopy studies revealed that the bacterial culture treatment caused a greater effect than SP on the connective tissue elements, with a degradation of the endomysial sheath and sarcolemma. Treatment with splenic pulp produced an overall excessive disruption a t the Z-lines with little definition of the A-bands.

Recommended Citation

Elkhalifa, E. A.; Marriot, N. G.; Grayson, R. L.; Graham, P. P.; and Perkins, S. K. (1988) "Ultrastructural and Textural Properties of Restructured Beef Treated with a Bacterial Culture and Splenic Pulp," Food Structure: Vol. 7: No. 2, Article 3.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol7/iss2/3