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. 2018 May 7;7(5):74. doi: 10.3390/foods7050074

Figure 4.

Figure 4

Scanning electron microscopy (SEM) micrographs of (a) fresh meat from cull cows; (b) vacuum-impregnated meat at p1 of 20.3 kPa, t1 of 0.5 h, and t2 of 0.5 h, and (c) vacuum-impregnated meat at p1 of 71.1 kPa, t1 of 4.0 h, and t2 of 4.0 h at 80× magnification.