title: Muscle sample preparation for scanning electron microscopy.
abstract: Scanning electron microscopy has a number of features which make it more suited to studying the relationships between muscle structure and the rheological properties of meat than either light microscopy or transmission electron microscopy. One of these features is the ability to examine large samples at high magnifications without the need to section the material. A simple tissue preparation procedure is presented which allows this feature of SEM to be fully utilized and consistently produces high quality results.
authors: CSIRO Division of Food Research, Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland 4170, Australia.
authors: R W
authors: RW
authors: Rowe