2. Muscle and meat
2.1 Structure and composition of skeletal muscle
Meat is derived from the transformation of muscle after slaughter. Knowledge of muscle is therefore an essential prerequisite for understanding the effect of processing on its evolution. Muscle is made up of elongated muscle cells, 30 to 100 μm in diameter, grouped together in bundles and up to several centimetres in length (figure 4 )
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Muscle and meat
Application of imaging to characterize muscles and meat products
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