Since the taste of cutlet is much influenced by the length of frying time, the authors tried to find out the relationship between frying period and morphological changes in the pork which certainly had much to do with its taste.
Morphological changes observed in the fried pork were fragmentation, dissociation and aggregation of muscular fibers; dissolution of myofibrils; deformation and disappearance of nuclei; extraction of protein granules into interspace among fibers; early disappearance of glycogen; and denaturaltion of protein. Also, collagen fibers were remarkably disturbed and showed changes in stainability toward Azan-stain.
Pork cutlet tasted best when it fried for three minutes, and morphological changes in such meat included the increase of protein granules in the interspace, dissolution of muscular fibers and myofibrils and disturbance in collagen fibers.