Abstract：Fresh pork was cured in 1%, 3% and 5% NaCl solution and was prepared for electron microscopy. Observations were carried out with transmission and scanning electron microscopes.After being cured in 3% and 5% NaCl solution,myofilaments separated from each other and myofibrils swelled,but 1% NaCl had little effect.Much myofibrilar structural Protein was also extracted by 3% and 5% NaCl.It was believed that water holding capacity and tenderness of pork would be proved by curing in NaCl solution,espe...More
收稿日期: 2018-01-30
引用本文:
刘静明；赵森林；. 新鲜猪肉经NaCl腌制后微细结构变化的电镜分析[J]. 肉类研究, 1992, 6(3): 19-21.
Jiu Jing-ming. A Electron Microscpe Study on the Microstructaral Changes of Fresh Pork Cured in NaCl Solution. Meat Research, 1992, 6(3): 19-21.
1992, Vol. 6 
