Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

Figure 5

The effects of different storage temperatures on microstructure of beef muscle at (a) 4°C, (b) −1°C, (c) −6°C, (d) −9°C, (e) −12°C, and (f) −18°C by scanning electron microscopy (magnification ×500).

(a)

(b)

(c)

(d)

(e)

(f)