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Mounted Print : Coloured SEM of section through well-cooked meat
Mounted Prints from Science Photo Library
Coloured SEM of section through well-cooked meat
Cooked meat. Coloured Scanning Electron Micro- graph (SEM) of a cut section through well-cooked meat. Meat is largely made up of muscle consisting of striated muscle fibres. During the process of cooking, however, the muscle fibres are denatured (broken down) and here resemble a mesh of broken fibres. See photo H110/994 showing uncooked meat. Magnification; x1030 at 6x4.5cm size. Magnification; x2900 at 6x4.5 inch size
Science Photo Library features Science and Medical images including photos and illustrations
Media ID 9306007
© POWER AND SYRED/SCIENCE PHOTO LIBRARY
Cooked Foods Foodstuff Foodstuffs Meat Micro
10"x8" Mount with 8"x6" Print
Discover the intricacy of a well-cooked meal with our Media Storehouse Mounted Photos. This captivating image showcases a Coloured Scanning Electron Micrograph (SEM) of a cut section through succulent, well-cooked meat. Delve deeper into the world of culinary science, as you explore the muscle fibres that make up the majority of this delectable dish. Perfect for adding an educational and visually striking touch to any kitchen or dining space.
Printed on 8"x6" paper and suitable for use in a 10"x8" frame (frame not included). Prints are mounted with card both front and back. Featuring a custom cut aperture to match chosen image. Professional 234gsm Fujifilm Crystal Archive DP II paper.
Photo prints supplied in custom cut card mount ready for framing
Estimated Image Size (if not cropped) is 20.1cm x 15.2cm (7.9" x 6")
Estimated Product Size is 25.4cm x 20.3cm (10" x 8")
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 well-cooked meat. The image provides an extraordinary glimpse into the intricate composition of cooked meat, which is primarily comprised of muscle consisting of striated muscle fibers. During the cooking process, these muscle fibers undergo denaturation, resulting in their breakdown and transformation into a mesh-like structure. This mesmerizing pattern resembles a network of broken fibres that beautifully captures the essence of well-cooked meat. The level of detail captured in this SEM image is truly remarkable. At a magnification of x1030 for a 6x4.5cm size print or x2900 for a 6x4.5 inch size print, viewers can appreciate the intricacies and complexities within each individual fiber. As we explore this visually stunning photograph, it serves as a reminder of both the scientific and culinary aspects associated with food preparation. The protein denaturation that occurs during cooking fundamentally alters the texture and taste we associate with cooked meats. Science Photo Library has once again provided us with an awe-inspiring visual representation that bridges artistry and science seamlessly. Through this photo print, we gain insight into one aspect of our daily lives - food - on an entirely new scale; reminding us to appreciate not only its flavors but also its microscopic beauty.
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