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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- Date : 1980/12
- Languages : English
- Source: J. Food Technol. - vol. 15 - n. 6
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- Author(s) : MARTINO M., ZARITZKY N.
- Date : 1987
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- Source: Sci. Aliments - vol. 7 - n. 1
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- Author(s) : MARTINO M. N., ZARITZKY N. E.
- Date : 1986
- Languages : English
- Source: Food Microstruct. - vol. 5 - n. 1
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- Author(s) : BEVILACQUA A. E., ZARITZKY N. E.
- Date : 1982/09
- Languages : English
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