1. The collagen architecture of M. iliotibialis lateralis in chicken was observed under the scanning electron microscope after muscle maceration in NaOH. 2. Immunohistochemical methods showed Type I and III collagens to be distributed over both perimysium and endomysium. 3. Thick perimysium around secondary myofibre fasciculi was composed of many large longitudinal collagen bundles and a few small circumferential bundles. In contrast, thin perimysium around primary myofibre fasciculi showed mainly circumferential bundles. 4. Endomysium had a honeycomb-like structure and consisted of a fine collagen mesh, its main fibre striation being circumferential. 5. It is suggested that functional demand differs between thick perimysium and thin endomysium.

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The off-flavor components formed from the beef plasma protein (PP) were investigated by the combined use of solid phase micro-extraction (SPME) and cryo-focusing GC analysis, with cyclohexanol as an internal standard. The presence of 63 peaks was demonstrated in the headspace of the PP solution.The 37 of these peaks were identified by their mass spectra and retention index.Hexanal was predominant component (51%), followed by pentanal (5%) and 3-methyl-butanal (3%) in the order of decreasing concentration.The relation between odor properties and sensory evaluation was also studied by using the model emulsion consisting of salad oil, water 25 percentage of panelists could distinguish the model emulsion containing 0.4% PP from that containing 0.2% PP. In 0.4% PP emulsion, the relative area ratio of total headspace components (to the internal standard) and that of hexanal were 79% and 11%, respectively. The addition of vinegar to an emulsion type salad dressing containing 1% PP as an emulsifier was considered to show the masking effect of off-flavor formed from PP.

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