ShareFREEZING EFFECTS ON MEAT TISSUES.
Author(s) : CALVELO A.
Type of article: Book chapter
Summary
DISCUSSION OF THE MECHANISMS INVOLVED IN THE CRYSTALLIZATION OF WATER IN FROZEN MEAT, INCLUDING NUCLEATION REACTIONS, THE FORMATION OF DENDRITES TOWARDS THE CORE AND WATER MIGRATION TO THE EXTERNAL PART OF MUSCLE FIBRES. THE EFFECTS OF THESE PROCESSES ON THE QUALITY OF THAWED FROZEN MEAT ARE STUDIED WITH REFERENCE TO THE PROBLEMS OF DRIP LOSS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-221320.
Details
- Original title: FREEZING EFFECTS ON MEAT TISSUES.
- Record ID : 1987-1849
- Languages: English
- Source: In: Food Eng. Process Appl., Unit Oper., Elsevier - vol. 2
- Publication date: 1986
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Ice; Meat; Drip; Weight loss; Freezing
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LOSSES IN PORK MEAT DURING THE PROCESS OF THAWING.
- Author(s) : KACZMAREK A.
- Date : 1987
- Languages : Polish
- Source: Chlodnictwo - vol. 22 - n. 11
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Influence of thawing methods on the quality of ...
- Author(s) : AMBROSIADIS I., THEODORAKAKOS N., GEORGAKIS S., LEKAS S.
- Date : 1994/03
- Languages : English
- Source: Fleischwirtschaft - vol. 74 - n. 3
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THE WATER BINDING OF MEAT.
- Author(s) : HONIKEL K. O.
- Date : 1987/09
- Languages : English
- Source: Fleischwirtschaft - vol. 67 - n. 9
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QUALITY OF VACUUM-THAWED FROZEN MEAT IN A SEMI-...
- Author(s) : ZUVARSKAJA N. K.
- Date : 1981
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 12
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HOT PROCESSING OF PORK CARCASSES. QUANTITATIVE ...
- Author(s) : CIA G.
- Date : 1985
- Languages : Portuguese
- Source: Bol. ITAL - vol. 22 - n. 2
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