Striations in muscle tissue are revealed with phalloidin-stained specimens when imaged with confocal laser scanning microscopy. The digital image presented below illustrates an alternating red, green, black, and blue pattern that represents the striations characteristic of this type of tissue.

Muscle Tissue Specimen: Muscle Tissue Technique: Fluorescence (Phalloidin)

For millions of years, the human diet has included the edible portion of animal tissues, or meat. Meat is an excellent source of protein, providing all nine essential amino acids in addition to vitamins and minerals. There are three types of muscle: smooth, cardiac, and skeletal, but skeletal muscles make up most meats and meat products. Other components include the connective tissue, fat, nerves, and blood vessels that surround and are embedded within the muscles. Lean muscle, regardless of the animal, usually consists of approximately 21 percent protein, 73 percent water, 5 percent fat, and 1 percent ash (the mineral component of muscle).