PENETRATION OF SUBSTANCES INTO MUSCLE

The rare and depth of penetration of two dye markers, hematoxylin and eosin, into beef muscle were compared. The effects of temperature, agi ng, meat texture, and type of muscle were investigated. Samples (1 cm( 3)) were placed into dye markers, and then were sectioned at selected rime intervals and examined microscopically. Hematoxylin penetrated in to the meat slower than eosin; depth of hematoxylin penetration decrea sed with decreasing temperature, firmer meat texture and aging. Penetr ation rare was faster at the beginning than at the end of the test per iod. Penetration rate and depth of oxygen into beef, lamb, and pork we re investigated also. The samples (8 cm(3)) were placed in a modified atmosphere package containing 80% oxygen and 20% carbon dioxide. The s amples were cut at selected time intervals up to 26 h after addition o f oxygen and oxygen penetration rate and depth were measured. Oxygen p enetration war deeper in beef than in pork and deeper in pork than in lamb. Oxygen penetration rate was faster initially and then slowed as time progressed.