The Skinned Fiber Technique as a Potential Method for Study of Muscle as a Food

Authors

R. G. Cassens
T. J. Eddinger
R. L. Moss

Creative Commons License

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

Abstract

Skeletal, smooth and cardiac muscle cells can be skinned by physical means or a variety of chemical techniques. The skinned fibers have been used to study the molecular mechanisms of contraction and the regulation of contraction by ca++. Skinned fiber preparations are also useful for study of muscle as a food. For example, it is now possible to determine fiber type of skinned fibers following study of their physical properties.

Recommended Citation

Cassens, R. G.; Eddinger, T. J.; and Moss, R. L. (1986) "The Skinned Fiber Technique as a Potential Method for Study of Muscle as a Food," Food Structure: Vol. 5: No. 2, Article 2.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol5/iss2/2