ShareINVESTIGATION BY NUCLEAR MAGNETIC RESONANCE OF THE INFLUENCE OF SALT ON THE BINDING CAPACITY OF WATER BY MUSCULAR TISSUE OF MEAT DURING FREEZING.
[In Russian. / En russe.]
Author(s) : KULAGIN V. N., et al.
Type of article: Article
Summary
BY THE NUCLEAR MAGNETIC RESONANCE METHOD THE NON-FROZEN WATER CONTENT IN THE FROZEN MUSCULAR TISSUE OF MEAT WAS DETERMINED BY ADDING SALTS (SODIUM CHLORIDE AND SODIUM BICARBONATE) IN THE TEMPERATURE RANGE FROM 183 TO 253 K. THE DECISIVE ROLE OF THE MUSCULAR TISSUE PROTEINS ON TEMPERATURES FROM 185 TO 200 K IS DEMONSTRATED. C.C.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1992-2323
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 8
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Meat; NMR; Beef; Testing; Freezing
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Differentiation between fresh and thawed meat b...
- Author(s) : ELLERBROEK L. I., LICHTENBERG G., WEISE E.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 40 - n. 2
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Weight loss in frozen meat during short-term st...
- Author(s) : DEJNEGO G. P., MALJUTINA L. M., ZABRODKIN E. V.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 8
View record
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MATHEMATICAL MODELS FOR NONSYMMETRIC FREEZING O...
- Author(s) : MICHELIS A. de, CALVELO A.
- Date : 1982/07
- Languages : English
View record
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The accuracy of prediction of the freezing poin...
- Author(s) : RAHMAN M. S.
- Date : 1994
- Languages : English
- Source: J. Food Eng. - vol. 21 - n. 1
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PREDICTING THAWING TIME OF FROZEN BONELESS BEEF...
- Author(s) : CREED P. G., JAMES S. J.
- Date : 1981/11
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
- Formats : PDF
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