Antique Framed Print : Coloured SEM of section through raw meat
Framed Photos from Science Photo Library
Coloured SEM of section through raw meat
Raw meat. Coloured Scanning Electron Micrograph (SEM) of a cut section through raw meat. Meat is largely made up of muscle consisting of striated muscle fibres (at centre). During the process of cooking, however, these muscle fibres are de- natured (broken down). See photo H110/993 showing cooked meat. Magnification: x1030 at 6x4.5cm size. Magnification; x2900 at 6x4.5inch size
Science Photo Library features Science and Medical images including photos and illustrations
Media ID 9303553
© POWER AND SYRED/SCIENCE PHOTO LIBRARY
Foods Foodstuff Foodstuffs Meat Micro Raw Meat
14"x12" (36x31cm) Antique Frame
Bevelled wood effect frame, card mounted, 10x8 archival quality photo print. Overall outside dimensions 14x12 inches (36x31cm). Environmentally and ozone friendly, the Polycore® moulding has the look of real wood, is durable and light and easy to hang. Biodegradable and made with non-chlorinated gases (no toxic fumes) it is efficient; producing 100 tons of polystyrene can save 300 tons of trees! Prints are glazed with lightweight, shatterproof, optical clarity acrylic (providing the same general protection from the environment as glass). The back is stapled hardboard with a sawtooth hanger attached. Note: To minimise original artwork cropping, for optimum layout, and to ensure print is secure, the visible print may be marginally smaller
Bevelled Wood Effect Framed and Mounted Prints - Professionally Made and Ready to Hang
Estimated Image Size (if not cropped) is 24.4cm x 18.6cm (9.6" x 7.3")
Estimated Product Size is 36.3cm x 31.2cm (14.3" x 12.3")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with landscape (horizontal) orientation to match the source image.
EDITORS COMMENTS
This print from Science Photo Library showcases a coloured scanning electron micrograph (SEM) of a section through raw meat. The image provides an up-close view of the intricate composition of meat, which is primarily made up of muscle consisting of striated muscle fibers at its center. These fibers play a crucial role in the texture and tenderness of the meat. The photograph also highlights an interesting scientific phenomenon related to cooking. As the caption explains, during the process of cooking, these muscle fibers undergo denaturation or breakdown. This transformation alters the structure and properties of the meat, resulting in changes in taste, texture, and overall palatability. With a magnification level that allows for detailed observation at both 6x4.5 cm and 6x4.5 inch sizes, this SEM image offers viewers an opportunity to appreciate the microscopic intricacies within our everyday foodstuffs. It serves as a reminder that even seemingly simple items like raw meat possess complex structures worth exploring. This print by Science Photo Library is not affiliated with any particular company or intended for commercial use. Instead, it aims to educate and inspire curiosity about natural processes such as protein denaturation while showcasing the beauty hidden within ordinary objects we encounter daily in our kitchens.
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