ShareDefinition of the optimum freezing rate. 1. Investigation of structure and ultrastructure of beef M. Longissimus dorsi frozen at different freezing rates.
Author(s) : GRUJIC R., PETROVIC L., PIKULA B., AMIDZIC L.
Type of article: Article
Summary
Study of the effect of the freezing rate on location, shape and size of ice crystals, as well as on the muscle ultrastructure. Definition of freezing conditions having a minimal effect on the structure of muscle fibres.
Details
- Original title: Definition of the optimum freezing rate. 1. Investigation of structure and ultrastructure of beef M. Longissimus dorsi frozen at different freezing rates.
- Record ID : 1994-0349
- Languages: English
- Source: Meat Sci. - vol. 33 - n. 3
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Ice; Freezing rate; Meat; Texture; Beef; Fillet; Crystal; Freezing
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