title: Electron microscopy of contractile bands in low voltage electrical stimulation beef.
abstract: This study was designed to explore the effects of low voltage electrical stimulation and delay chilling on the ultrastructure of beef longissimus muscle. The results showed that 44.9% of sarcomeres in the ES samples had contractile zones, and 16.9% of sarcomeres adjacent to contractile zones were stretched in 100 views of electron microscopy. The ultrastructures of 60.9% of sarcomeres changed when the samples were electrically stimulated and then delay-chilled. Contractile bands play an important role in meat tenderization during postmortem aging.
authors: College of Food Science and Technology, Shandong Agricultural University, No. 61, Daizong Street, Taian, Shandong Province 271018, PR China.
authors: Xin
authors: X
authors: Luo
authors: Yan
authors: Y
authors: Zhu
authors: Guanghong
authors: G
authors: Zhou