A Scanning Electron Microscopic Study of Heat‐Induced Alterations in Bovine Connective Tissue

Abstract

ABSTRACT Bovine sternomandibularis muscles were excised immediately following animal exsanguination for the study of collagen fibers and connective tissue network. Samples were cooked at 60°C or 80°C for 1 hr and were observed using the scanning electron microscope. An ordered array of collagen fibers was seen in the uncooked sample. The epimysium did not show large alterations after cooking; however, the perimysium and endomysium became granular at 60°C and gelatinized at 80°C. These differences may be related to the type of collagen or degree of crosslinking present in each location.