Abstract: Heat induced gels of myosin formed and basis of the adhesiveness in meat products.In our experiment,the mannerin which a gel network was formed from rabbit striated muscle myosin molecules was investigated when myosin solution washeated at different temperatures between 30 and 60℃.The aggregates were examined by transmission electron microscopy afternegative staining.Molecules after heated at lower temperature(<40℃)denatured and aggregated only slightly;and when heatedat higher temperature(>40℃), molecules began to denature and aggregate shprply.Following the higher temperature, it formedfrom dimers to large aggregations (>500nm). It seemed that head-head likage predominated the aggregation, whereas tail-tail linkagedid not appear in the experiment.

Key words: rabbit, striated muscle, myosin, molecle, Gel, electron microscopy, heating