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FOOD COMPOSITION: MUSCULAR TISSUE.

[In Japanese. / En japonais.]

Author(s) : KOZIMA T. T.

Type of article: Article

Summary

STUDIES HAVE BEEN CARRIED OUT ON THE LOW TEMPERATURE BEHAVIOUR OF THE MUSCULAR TISSUE OF FISH, POULTRY AND MEAT. THE OBJECT OF THE STUDIES WAS NOT ONLY TO OBTAIN BETTER FOOD PRESERVATION BUT ALSO FOR RESEARCH INTO LIVE TISSUE SURVIVAL AND THE STATE AND PHENOMENON OF CRYSTALLIZATION. A FURTHER MOTIVATION FOR THESE STUDIES WAS THAT THE PROTEIN FORMING PART OF MUSCULAR TISSUEHAS A VERY INTERESTING STRUCTURE. ALTERATIONS IN MUSCULAR TISSUE DUE TO FREEZING WERE REVIEWED FROM THE VIEWPOINT OF FOOD FREEZING.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-1868
  • Languages: Japanese
  • Source: Refrigeration - vol. 62 - n. 722
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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