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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
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Received: 30 January 2018
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1992, Vol. 6 
