50.2 MB (4.2 MB compressed)
4690 x 3744 pixels
39.6 x 31.8 cm ⏐ 15.6 x 12.5 in (300dpi)
DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY
Cooked beef. Coloured scanning electron micrograph (SEM) of the surface of a piece of cooked roast beef (bought from a supermarket), showing details of the parallel muscle fibres (top), a feature of skeletal muscle. Details of striations (banding along each fibre) are evident, though a fine layer of fat, deposited on the surface during the cooking process covers much of this detail. Magnification: x20 at 6x4.5cm size.
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