Preparation of muscle samples for electron microscopy.
The relevant literature on EM preparation techniques for muscle is reviewed. The currently available methodologies are presented and critically discussed from the point of view of the biologist and the food scientist. Those SEM and TEM procedures which have proved to be most useful in the present state of the art of specimen preparation for EM are summarized. Some of the more recently available staining and fracturing procedures for muscle, as well as specimen preparation procedures for intermicroscopic (LM, SEM, TEM) correlation are stressed. It is proposed that the normal ultrastructural appearance of muscle should serve as a baseline for the ultrastructural examination of meat.
D000818:Animals; D005404:Fixatives; D005614:Freeze Fracturing; D051379:Mice; D008854:Microscopy, Electron / Q000379:methods*; D008855:Microscopy, Electron, Scanning / Q000379:methods; D009132:Muscles / Q000648:ultrastructure*; D013552:Swine
D005404:Fixatives