Electron Microscopy of a Meat Emulsion

Abstract

SUMMARY— Techniques are described for the electron microscopic evaluation of a meat emulsion. Fat globules as small as 0.1 μ in diameter were observed to have distinct protein membranes. The continuous phase of the emulsion was fibrous, but homogeneous. After thermal processing the globule membranes were highly disrupted and the protein of the continuous phase was coagulated into dense, irregular zones.