An Alternive to Critical Point Drying for Preparing Meat Emulsions for Scanning Electron Microscopy

Authors

Edward J. Basgall
Peter J. Bechtel
Floyd K. McKeith

Creative Commons License

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

Abstract

A rapid sample drying technique is described which is useful for the simultaneous preparation of large numbers of samples as an alternative to critical point drying. The cryofractured face of meat emulsions was visualized after appl ying this technique . The fine structure of 1 ipids and proteins were found to be well preser ved in comparison to other reports which used critical point dried meat emulsions. Lipid was readily discerned from the protein matrix by selective fixation of the components in duplicate samples . Stereo imaging was useful in enhancing the texture of the cryofractured surface and as an aid in differentiating the protein matrix from the fat component of meat emulsions.

Recommended Citation

Basgall, Edward J.; Bechtel, Peter J.; and McKeith, Floyd K. (1983) "An Alternive to Critical Point Drying for Preparing Meat Emulsions for Scanning Electron Microscopy," Food Structure: Vol. 2: No. 1, Article 4.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol2/iss1/4