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STRUCTURAL CHANGES IN BOVINE MUSCLE AFTER FREEZING. A HISTOLOGICAL COMPARISON BETWEEN FRESH MEAT AND THAWED FROZEN MEAT. 3. ELECTRON MICROSCOPE FINDINGS FOR THAWED FROZEN MEAT.

[In German. / En allemand.]

Author(s) : LIEBICH H. G., KIESLICH N.

Type of article: Article

Summary

THE FREEZING AND THAWING PROCESSES DO NOT HAVE MUCH STRUCTURAL INFLUENCE ON THE STATE OF CONTRACTION OF THE SARCOMERS AT THE TIME OF FREEZING. THUS IN SOME MEAT CUTS, THAT WERE NOT FROZEN UNTIL 30 HOURS AFTER SLAUGHTER, FULLY CONTRACTED SARCOMERS WERE STILL TO BE FOUND EVEN AFTER STORAGE FOR 3 MONTHS. MYOFIBRILS IN THE INITIAL STAGES OF LYSIS WERE ALSO OBSERVED. ULTRASTRUCTURAL CRITERIA CAN BE USED TO CHARACTERIZE THAWED FROZEN MEAT SAMPLES: VERY RAISED SURFACE MEMBRANES, WIDENED INTERCELLULAR SPACES FILLED WITH FINELY GRANULATED MATERIAL (MEAT JUICE), FREQUENT PRESENCE OF MYELINE SUBSTANCES AND GREATLY DEGENERATED CELL NUCLEI INDICATE SAMPLE MATERIAL THAT WAS PREVIOUSLY FROZEN.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-0686
  • Languages: German
  • Source: Fleischwirtschaft - vol. 65 - n. 11
  • Publication date: 1985/11
  • Document available for consultation in the library of the IIR headquarters only.

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