Studies on Some Market Meats in Egypt. II. Histological Characteristics as Influenced by Aging, Freezing and Storage

الملخص

Histological changes in muscle tissue structure in three kinds of meat were followed during storage at 4O٥F and during storage in the frozen state at 14٥F٠ Microscopic examination of sections obtained from the Longissimus dorsi of buffalo veal, beef and camel was carried out at different intervals for both aged and frozen meat samples. Number and dimensions of fibers and sarcomeres were determined. The shape of tissue fibres and number of cell nuclei were observed for both technological treatments carried out on the three kinds of meat.