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Modern thawing methods and muscle structure.

Author(s) : PIATEK M., BARANOWSKA H. M., KRZYWDZIÑSKA-BARTKOWIAK M.

Type of article: Article

Summary

It was attempted in the presented study to apply the low-field nuclear magnetic resonance technique in the analysis of molecular dynamics of water in meat thawed using different techniques. Moreover, the structure of these muscle was also evaluated and compared using computer image analysis.

Details

Original title: Modern thawing methods and muscle structure.
Record ID : 30011279
Languages: English
Subject: Technology
Source: Fleischwirtschaft International - vol. 29 - n. 2
Publication date: 2014

Links

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Indexing

Themes: Food engineering;
Freezing of foodstuffs;
Meat and meat products
Keywords: Thawing; Technology; Muscle; Meat; Resonance; Magnetism; Expérimentation; Water