Kumar Y P, Mishra D S, Prakash P
Anat Anz. 1978;143(2):145-51.
In an effort to establish the morphological differences between the cooked muscles of pig, buffalo, sheep, goat and poultry longissimus dorsi were examined. Cooking at 100 degrees C produced shrinkage of muscle fibres in all species. The demarcation of the fascicles was also lost. Cooking at 121 degrees C destroyed even the granulated structure of collagen, reducing it to an amorphous state. The transverse striations were lost and the muscle fibres showed cracking, breaking and splitting. In relation to the control the per cent values of the cross-sectional area of the muscle fibre after treatment at 100 degrees C decreased by 28.6% in pig, 17.8% in buffalo, 20.4% in sheep, 24.3% in goat and 34.8% in poultry, whereas the respective values after cooking at 121 degrees C were 38.3%, 28.6%, 32%, 33.9% and 44.1%. Besides, the muscle fibre diameter in all species was also reduced after cooking. The number of muscle fibres and fascicles per mm2 were found to increase after cooking at 100 degrees C and 121 degrees C.
为了确定猪、水牛、绵羊、山羊和家禽背最长肌熟肉之间的形态学差异，对其进行了检查。在100摄氏度下烹饪会导致所有物种的肌纤维收缩。肌束的界限也消失了。在121摄氏度下烹饪甚至会破坏胶原蛋白的颗粒结构，使其变为无定形状态。横纹消失，肌纤维出现破裂、断裂和分裂。与对照组相比，在100摄氏度处理后，猪的肌纤维横截面积百分比值下降了28.6%，水牛下降了17.8%，绵羊下降了20.4%，山羊下降了24.3%，家禽下降了34.8%；而在121摄氏度烹饪后的相应值分别为38.3%、28.6%、32%、33.9%和44.1%。此外，烹饪后所有物种的肌纤维直径也减小了。发现在100摄氏度和121摄氏度下烹饪后，每平方毫米的肌纤维和肌束数量会增加。
