Studies on the Aging of Bovine Muscle at Adding the Proteolytic Enzyme -VII. Studies on the Histological Observation of Bovine Muscle Treated with Papain-

단백질(蛋白質) 분해효소(分解酵素) 첨가시(添加時) 우육(牛肉)의 숙성(夙成)에 관(關)한 연구(硏究) -VII. Papain 처리(處理) 우육(牛肉)의 조직학적(組織學的) 고찰(考察)-

Treating with step concentration of papain, round mucle of Korean cattle were cut in longitudinal and cross section and stained. Collagenous fibre and elastic fibre of its connective tissue were observed microscopically. The results were as follows: 1) In proportion to the increase of enzyme concentration amorphous bundle of collagenous fibre were loosed gradually and destroyed in the long run and besides the property of this fibre stained became remarkably weak. 2) Elastic fibre was paralleled to muscle fibre and in proportion to the increase of enzyme concentration, it was lost elasticity, loosed, straightened and broken remarkably to pieces. 3) Histological variation of collagenous fibre and elastic fibre treated with enzyme was more remarkable than control.

한우(韓牛)의 round muscke에 papain을 농도별(濃度別)로 증가(增加)시켜서 longitudinal section과 cross section하여 결체조직(結締組織)의 collagenous fibre와 elastic fibre를 각각(各各) 염색(染色)하여 현미경으로 관찰한 결과(結果)는 다음과 같다. 1. 효소(酵素) 농도(濃度)의 증가(增加)에 따라 비정형 상태로 뭉쳐져 있는 collagenous fibre는 점점 풀어지는 상태(狀態)를 지나 후에는 붕괴되며 또한 염색성(染色性)이 현저하게 약해졌다. 2. elastic fibre의 방향(方向)은 muscle fibre에 평행(平行)하게 존재(存在)하며 효소(酵素) 농도(濃度)의 증가(增加)에 따라 점차 탄성(彈性)을 잃고 loose헤지며 직선적(直線的)으로 보이고 fragment되는 것도 현저하다. 3. collagenous fibre와 elastic fibre 모두 효소(酵素) 처리구(處理區)가 대조구(對照區)에 비하여 조직변화(組織變化)가 현저하다.