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
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Themes:
Food engineering;
Freezing of foodstuffs;
Meat and meat products - Keywords: Thawing; Technology; Muscle; Meat; Resonance; Magnetism; Expérimentation; Water
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Study of water state in the beef at its freezing.
- Author(s) : ONICHTCHENKO V. P., ZELIBA Û. O., ZINCHENKO V. D., et al.
- Date : 2010
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
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Magnetic resonance freezing (MRF) system.
- Author(s) : MOHANTY P.
- Date : 2001/06
- Languages : English
- Source: AIRAH J. - vol. 55 - n. 6
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EXPERIMENTAL DATA FOR FREEZING AND THAWING OF M...
- Author(s) : CLELAND D. J.
- Date : 1987
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 10 - n. 1
- Formats : PDF
View record
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Hogedrukvriezen en -ontdooien.
- Author(s) : STOEL J. P. van der, RIESSEN G. J. van
- Date : 2003/07
- Languages : Dutch
- Source: Koude & Luchtbehandeling - vol. 96 - n. 7
View record
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Technological development on prevention of thaw...
- Author(s) : FUNAHASHI H., FUKUDA Y.
- Date : 2006
- Languages : Japanese
- Source: Refrigeration - vol. 81 - n. 941
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