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Microscopic analysis of freeze-dried beef.

Analisis microscopico de la carne de res liofilizada.

Author(s) : AYROSA A. M. I. B., PITOMBO R. N. M.

Type of article: Article

Summary

A classic Brazilian export line, commercial frozen raw and cooked diced beef, cut into cubes measuring approximately 22 x 22 x 24 mm and stored at -20 °C, was freeze-dried at 25 °C plate temperature. The rehydration procedure involved two main variables: distilled water at room temperature and at 80 °C, for 30 min. Samples were sectioned to approximately 5 mm and examined without staining at x 200 magnification. Microscopic evaluation showed that samples rehydrated in distilled water at 80 °C had fibers smaller in diameter than samples rehydrated at room temperature.

Details

  • Original title: Analisis microscopico de la carne de res liofilizada.
  • Record ID : 2002-1094
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 38 - n. 319
  • Publication date: 2001/01
  • Document available for consultation in the library of the IIR headquarters only.

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