Français
2. Muscle and meat
2.1 Structure and composition of skeletal muscle
Meat is derived from the transformation of muscle after slaughter. Knowledge of muscle is therefore an essential prerequisite for understanding the effect of processing on its evolution. Muscle is made up of elongated muscle cells, 30 to 100 μm in diameter, grouped together in bundles and up to several centimetres in length (figure 4 ) . They are generally referred to as muscle fibers. Muscle...
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Muscle and meat
Application of imaging to characterize muscles and meat products
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/
The Ultimate Scientific and Technical Reference
