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Related Concept Videos

Preparation of Samples for Electron Microscopy01:20

Preparation of Samples for Electron Microscopy

To be visualized by an electron microscope, either transmission or scanning, biological samples need to be fixed (stabilized) so the electron beam does not destroy them and dried thoroughly (desiccated/dehydrated) so the vacuum does not affect them. Fixation needs to be done as quickly as possible because the sample properties will start changing as soon as it is removed from its natural environment. For example, in a tissue sample, the oxygen levels begin decreasing, causing an altered...
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Microstructural changes in Teruel dry-cured ham during processing.

V Larrea1, I Pérez-Munuera, I Hernando

  • 1Universidad Politécnica de Valencia, Instituto de Ingeniería de Alimentos para el Desarrollo, P.O. Box 22010, 46071 Valencia, Spain.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Microstructural analysis of Protected Designation of Origin (PDO) Teruel dry-cured ham reveals significant ultrastructural changes during processing. Proteolysis and dehydration phenomena at the ultrastructural level are key to its consumer-appreciated sensory qualities.

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Area of Science:

  • Food Science
  • Meat Science
  • Microscopy

Background:

  • Protected Designation of Origin (PDO) Teruel dry-cured ham is a high-quality meat product.
  • Traditional dry-curing procedures are employed in its processing.
  • Understanding the microstructural changes is crucial for quality control.

Purpose of the Study:

  • To investigate the microstructure of Biceps femoris and Semimembranosus muscles during PDO Teruel dry-cured ham processing.
  • To correlate ultrastructural changes with the dry-curing process and final product characteristics.

Main Methods:

  • Electron microscopy techniques, including Cryo-Scanning Electron Microscopy (Cryo-SEM), Scanning Electron Microscopy (SEM), and Transmission Electron Microscopy (TEM).
  • Analysis of muscle tissue from raw ham, post-salting, and end-of-processing stages.

Main Results:

  • Raw ham muscles exhibit typical muscle tissue structure with intact muscle fibers and myofibrils.
  • Salting induces microstructural changes, including misalignment of Z-disks and cell membrane degradation.
  • The final ripening stage shows accumulation of solutes, indicative of proteolysis.

Conclusions:

  • Proteolysis and dehydration occur at the ultrastructural level during PDO Teruel ham processing.
  • These ultrastructural modifications are fundamental to developing the desired sensory attributes of the dry-cured ham.