육(肉)의 가열변화(加熱變化)에 관(關)한 연구(硏究) -제(第) 1 보(報) : 가열우육(加熱牛肉)의 조직변화(組織變化)에 관(關)한 전자현미경적 관찰-

Heat-induced Changes in Meat -I. Electronmicroscopic Studies on Changes in Heated Bovine Muscle-

육(肉)의 가열시(加熱時) 육조직내(肉組織內)에 어떤 변화가 일어나는지를 관찰하기 위하여 우육(牛肉)을 $80^{\circ}C$로 가열(加熱)한후 scanning 및 transmission 전자현미경으로 육(肉)의 endomysial connective tissue, sarcolemma, transverse fidge, Z-disc, A 및 I-band등(等)을 관찰한바 $80^{\circ}C$에의 가열(加熱)로 endomysium, sarcolemma 등(等)이 응고됨과 아울러 심한 파괴현상을 보였으며 근원섬유 구조에 있어서도 I-band가 심한 절단현상을 보임과 아울러 A-band에 있어서는 심한 응고현상이 관찰되었으나 Z-disc는 비교적 열(熱)에 잘 견디는 것으로 관찰되었다.

Ultrastructural changes in endomysial connective tissue, sarcolemma, transverse ridges and myofibrillar structures with particular attention given to Z-discs. A and I-filaments induced by heating to $80^{\circ}C$ were observed by transmission and scanning electron microscopy. Muscle heated to $80^{\circ}C$ produced granulation of sarcolemma aid ultrastructural changes and coagulation were observed in endomysial and sarcolemmal connective tissue. The edvient changes in myofibrillar structure were an increase in coagulation compactness of the A-band portion of sarcomere and disintegration of the I-bands. Z-discs appeared to be relative resistant to heat but I-filaments were observed to be most heat labile.