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A histological and ultrastructural study was conducted to characterize changes in beef muscle structure after heating. Pieces of rectus abdominis muscle were heated at 100°C over varying time frames from 15min to 60min and at 270°C for 1min; samples were then prepared for optical and transmission electron microscopy. After 15min of heating, at 100°C, a lateral shrinkage in fibre of 48% and an increase...
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