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STRUCTURAL CHANGES IN BOVINE MUSCLE TISSUE AFTER FREEZING. A HISTOLOGICAL COMPARISON BETWEEN FRESH MEAT AND THAWED, FROZEN MEAT. 1. ELECTRONIC IMAGE ANALYSIS OF SARCOMERES.

[In German. / En allemand.]

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

Type of article: Article

Summary

THE TEMPERATURES OF FREEZING WERE 253 AND 233 K (-20 AND -40 DEG C) AND THE FROZEN SAMPLES WERE ALL STORED AT 253 K. HISTOLOGICAL SAMPLES WERE TAKEN FOR EXAMINATION FROM THE CONTROL SAMPLE GROUP (FRESH MEAT) IMMEDIATELY POSTMORTEM, 24 TO 30 HOURS POSTMORTEM AND AFTER 14 DAYS REFRIGERATED STORAGE AT 277 K (4 DEG C). THE EXPERIMENTAL PROCEDURE DESCRIBED IN THIS PAPER THUS OFFERS A NEW MEANS OF DIFFERENTIATING BETWEEN FRESH MEAT AND THAWED, FROZEN MEAT.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-0248
  • Languages: German
  • Source: Fleischwirtschaft - vol. 65 - n. 7
  • Publication date: 1985/07
  • Document available for consultation in the library of the IIR headquarters only.

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