ShareAn anomaly in the effect of temperature on collagen fluorescence in beef.
Author(s) : SWATLAND H. J.
Type of article: Article
Summary
Generally, measurements of collagen fluorescence in beef are inversely proportional to temperature, between -5 and 40 deg C. The anomaly detected is an increase in fluorescence for temperatures rising from 0 to 5 deg C. This phenomenon seems to be due to a change in optical diffraction, caused by melting of ice crystals in the tissues.
Details
- Original title: An anomaly in the effect of temperature on collagen fluorescence in beef.
- Record ID : 1994-2355
- Languages: English
- Source: Food Res. int. - vol. 26 - n. 4
- Publication date: 1993
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Indexing
- Themes: Meat and meat products
- Keywords: Ice; Meat; Temperature; Beef; Fluorescence; Crystallization; Collagen
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THERMOSTABILITY OF COLLAGEN IN HOT AND CHILLED ...
- Author(s) : DZIERZYNSKACYBULKO B., GAJEWSKA-SZCZERBAL H., POSPIECH E.
- Date : 1982
- Languages : English
- Source: Acta Aliment. Pol. - vol. 8 - n. 3-4
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ICE RECRYSTALLIZATION IN FROZEN BEEF.
- Author(s) : BEVILACQUA A. E., ZARITZKY N. E.
- Date : 1982/09
- Languages : English
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EFFECTS OF TEMPERATURE ON RECRYSTALLIZATION IN ...
- Author(s) : MARTINO M., ZARITZKY N.
- Date : 1987
- Languages : English
- Source: Sci. Aliments - vol. 7 - n. 1
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FIXING CONDITIONS IN THE FREEZE SUBSTITUTION TE...
- Author(s) : MARTINO M. N., ZARITZKY N. E.
- Date : 1986
- Languages : English
- Source: Food Microstruct. - vol. 5 - n. 1
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EFFECTS OF FROZEN STORAGE ON THE ULTRASTRUCTURE...
- Author(s) : CARROLL R. J., CAVANAUGH J. R., RORER F. P.
- Date : 1981
- Languages : English
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