Processing Properties of Beef Clod Muscles as Affected by Electrical Stimulation and Post-Rigor Frozen Storage

1982 ◽  
Vol 54 (5) ◽  
pp. 964-969 ◽  
Author(s):  
R. N. Terrell ◽  
J. A. Jacobs ◽  
J. W. Savell ◽  
G. C. Smith
1983 ◽  
Vol 48 (1) ◽  
pp. 150-151 ◽  
Author(s):  
R. L. SWASDEE ◽  
R. N. TERRELL ◽  
T. R. DUTSON ◽  
D. D. CRENWELGE ◽  
G. C. SMITH

Author(s):  
I. Taylor ◽  
P. Ingram ◽  
J.R. Sommer

In studying quick-frozen single intact skeletal muscle fibers for structural and microchemical alterations that occur milliseconds, and fractions thereof, after electrical stimulation, we have developed a method to compare, directly, ice crystal formation in freeze-substituted thin sections adjacent to all, and beneath the last, freeze-dried cryosections. We have observed images in the cryosections that to our knowledge have not been published heretofore (Figs.1-4). The main features are that isolated, sometimes large regions of the sections appear hazy and have much less contrast than adjacent regions. Sometimes within the hazy regions there are smaller areas that appear crinkled and have much more contrast. We have also observed that while the hazy areas remain still, the regions of higher contrast visibly contract in the beam, often causing tears in the sections that are clearly not caused by ice crystals (Fig.3, arrows).


2006 ◽  
Vol 175 (4S) ◽  
pp. 442-442
Author(s):  
Sönke Boy ◽  
Brigitte Schurch ◽  
Gudrun Mehring ◽  
Peter A. Knapp ◽  
Gilles Karsenty ◽  
...  

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