1. In situ characterization approaches
Unlike most biochemical analyses, which involve compound extraction and, at the very least, grinding of the solid sample, in situ characterization methods allow us to characterize the sample in its initial state. These approaches have the advantage of preserving the structure and composition of the sample, and providing access to the distribution of analyzed compounds within the sample. Imaging approaches provide information on the morphology of the objects observed (tissues, cells, organelles, etc.) and on their chemical composition, including in some cases their molecular structure (figure 1 ).
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In situ characterization approaches
Muscle and meat
Bibliography
Professional networks
Network of Joint Microscopy Centers (RCCM) http://rccm.cnrs.fr/
INRA microscopists network (RμI) https://www6.inra.fr/rmui
French Microscopy Society http://www.sfmu.fr/
...Events
International Congress of Meat Science and Technology (ICoMST), held each year in a different country http://www.icomst2018.com/
Journées des sciences du muscle et de la viande (JSMTV), held every 2 years in a French city. http://www.jsmtv.org/
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