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1992 Vol. 6, No. 3
Published: 1992-07-01

 
19 A Electron Microscpe Study on the Microstructaral Changes of Fresh Pork Cured in NaCl Solution
Jiu Jing-ming
DOI: 10.7506/rlyj1001-8123-199203007
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
1992 Vol. 6 (3): 19-21 [Abstract] ( 127 ) 全文 ( 197 )
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