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ICE MORPHOLOGY IN FROZEN BEEF.

Author(s) : BEVILACQUA A. E., ZARITZKY N. E.

Type of article: Article

Summary

A HISTOLOGICAL STUDY WAS MADE OF PIECES OF MEAT WHICH HAD BEEN FROZEN FROM ONE SIDE, IN CONDITIONS WHERE THE DIRECTION OF THE HEAT FLUX WAS APPROXIMATELY UNIDIRECTIONAL AND PERPENDICULAR TO THE MUSCLE FIBRES. THE MORPHOLOGY OF THE ICE CRYSTALS IN TISSUE FROZEN UNDER VARIOUS CONDITIONS WAS STUDIED, AND THE RANGE OF FREEZING VELOCITIES OVER WHICH NO INTRACELLULAR ICE EXISTED, WAS ESTABLISHED. THE AVERAGE DIAMETER -D, OF ICE CRYSTALS, MEASURED IN DIFFERENT EERIMENTS AND AT DIFFERENT LEVELS IN THE SAME PIECE OF MEAT WAS RELAT-ED TO THE CHARACTERISTIC FREEZING TIME TC, BY THE EQUATION: D = A + B LOG TC.

Details

  • Original title: ICE MORPHOLOGY IN FROZEN BEEF.
  • Record ID : 1981-1230
  • Languages: English
  • Source: J. Food Technol. - vol. 15 - n. 6
  • Publication date: 1980/12
  • Document available for consultation in the library of the IIR headquarters only.

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