Commercially processed salt-treated pig longissimus dorsi muscle, in the form of bacon slices, sometimes shows localized variations in the light-scattering properties of the tissue. The phenomenon is described as 'tiger-stripe'. A study of areas of tissue showing such variations, using electron microscopy, has revealed differences in the structure at the myofibrillar level. Areas which appear dark when viewed by incident illumination show ordered myofibrillar structure, whereas areas which appear light under similar viewing conditions appear to be disordered.
Voyle, C. A.; Jolley, P. D.; and Offer, G. W.
"Microscopal Observations on the Structure of Bacon,"
Food Structure: Vol. 5
, Article 8.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol5/iss1/8