Effect of various heating methods on Longissimus dorsi muscle of ovine

Scanning Electron microscopy (SEM) has been used for the study of Longissimus Dorsi muscle of lamb. Three treatments including raw (control), conventional heating and microwave heating were used for the samples with the temperatures of 163 C and domestic microwave was applied with the frequency of 2450 MHz and 700 wattages level. In all images were taken for conventional  heating no surface damage was observed. More structural damages were observed in microwave heating  at 700 watages levels. Distribution in microwave heating causes surface damage to muscle fibres and separation of some parts of muscle fibres was also clear.