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. 2019 Mar 7;32(10):1611–1620. doi: 10.5713/ajas.18.0780

Figure 2.

Figure 2

Light microscopy photographs of transverse and longitudinal sections of beef meat in different treatments. (a) Cross sectional microstructure; (b) vertical sectional microstructure. DW, deionized water marination; UDW, ultrasound followed by deionized water; AMP, adenosine 5′-monophosphate treatment; UAMP, ultrasound followed by adenosine 5′-monophosphate marination.