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Quantitative study of the structure of frozen muscle and minced meat steak.

Etude quantitative de la structure à l'état congelé de muscle et de steak haché.

Author(s) : COLAS B.

Type of article: Article, IJR article

Summary

The structure of frozen meat is studied after freeze-drying, with the technique of image analysis. The variable parameters are the freezing rate, the type of meat and the effect of grinding and mixing or not with pork fat. After freezing, the samples were cut (10 µ thick), freeze-dried, fixed and stained with Regaud's haema toxylin. Using a Quantimet 720, we measured the total volume occupied by ice crystals, the distribution in size of ice crystals and the specific area of freeze-dried samples. These results were compared with those obtained by two physical methods, mercury intrusion porosimetry and the volumetric method of krypton adsorption. The comparison of stereological and physical methods suggests a spindle-shaped model for the ice-crystals in frozen whole meat. Concerning the technological parameters, the results show that grinding involves an increase of the size of ice crystals and that mixing pork fat with ground meat induces a decrease in the size of ice crystals in the pieces of meat.

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Pages: 47-51

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Details

  • Original title: Etude quantitative de la structure à l'état congelé de muscle et de steak haché.
  • Record ID : 30000878
  • Languages: French
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 3 - n. 1
  • Publication date: 1980/01

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