The microstructure of whole-muscle meat products
This paper describes the microstructure of whole-muscle meat products. It describes the microstructure of hams of the highest quality, choice hams, standard hams, and other whole-muscle products including dry-cured hams and poultry hams. The histological characterisation of pork ham of the highest quality and choice ham indicates that skeletal muscle forms demarcated areas connected by … [Read more…]