Studies on the Aging of Bovine Muscle at Adding the Proteolytic Enzyme -VII. Studies on the Histological Observation of Bovine Muscle Treated with Papain-

단백질(蛋白質) 분해효소(分解酵素) 첨가시(添加時) 우육(牛肉)의 숙성(夙成)에 관(關)한 연구(硏究) -VII. Papain 처리(處理) 우육(牛肉)의 조직학적(組織學的) 고찰(考察)-

  • Yoon, Jung-Eui (Seoul Health Junior College, Dept. of Food Technology)
  • 윤정의 (서울 보건 전문학교 식품공학과)
  • Published : 1977.12.28


Treating with step concentration of papain, round mucle of Korean cattle were cut in longitudinal and cross section and stained. Collagenous fibre and elastic fibre of its connective tissue were observed microscopically. The results were as follows: 1) In proportion to the increase of enzyme concentration amorphous bundle of collagenous fibre were loosed gradually and destroyed in the long run and besides the property of this fibre stained became remarkably weak. 2) Elastic fibre was paralleled to muscle fibre and in proportion to the increase of enzyme concentration, it was lost elasticity, loosed, straightened and broken remarkably to pieces. 3) Histological variation of collagenous fibre and elastic fibre treated with enzyme was more remarkable than control.