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한국식품영양학회지
(The Korean Journal of Food And Nutrition)
Vol. 2 No. 2 (1989.12)
pp.21-26
pp.21-26
한국식품영양학회
(The Korean Society of Food and Nutrition)
초록
The morphological changes of fresh beef treated with ficin(0.1% : 2 hrs, 6 hrs)were examined with transmission electron microscope(TEM), the results obtained were as follows ; Connective tissue protein in fresh beef treated with ficin became gradually fragmentation and was occured stabilization with time. The length of sarcomere in myofibrillar protein was elongated, M-line became dim, and the I-band of Z-line was broken and became fragmentation with time.
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