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ICE RECRYSTALLIZATION IN FROZEN BEEF.

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

Type of article: Article

Summary

TEMPERATURE FLUCTUATIONS PRODUCED DURING STORAGE AND TRANSPORT OF FROZEN FOOD LEAD TO ACTIVATION OF THE RECRYSTALLIZATION PROCESSES. A MODEL FOR INTERPRETING RECRYSTALLIZATION OF ICE IN FROZEN BEEF WAS ESTABLISHED CONSIDERING THAT THE DRIVING FORCE IS THE TENDENCY TO A DECREASE IN SURFACE ENERGY OF THE CRYSTALLINE PHASE AND THAT RATE OF MOVEMENT OF THE GRAIN BOUNDARY IS PROPORTIONAL TO ITS CURVATURE. MEAT SAMPLES WERE FROZEN AND SUBMITTED TO HIGHER STORAGE TEMPERATURES. HISTOLOGICAL ANALYSIS OF TISSUES IMMEDIATELY AFTER FREEZING AND STORED AT DIFFERENT TIMES MADE IT POSSIBLE TO MEASURE EVOLUTION OF ICE CRYSTAL SIZE AND OBTAIN KINETIC CONSTANTS FOR PROPOSED RECRYSTALLIZATION MODEL.

Details

  • Original title: ICE RECRYSTALLIZATION IN FROZEN BEEF.
  • Record ID : 1983-1383
  • Languages: English
  • Publication date: 1982/09
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1410-1414; 5 fig.; 4 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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