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STRUCTURE OF BEEF LONGISSIMUS DORSI MUSCLE FROZEN AT VARIOUS TEMPERATURES. 1. HISTOLOGICAL CHANGES IN MUSCLE FROZEN AT 263, 251, 240, 195, 158 AND 77 K (-10, -22, -33, -78, -115 AND -196 DEG C).

Author(s) : RAHELIC S., PUAC S., GAWWAD A. H.

Type of article: Article

Summary

EFFECTS OF FREEZING TEMPERATURE ON THE MICROSCOPIC STRUCTURE OF BEEF MUSCLES AND THE FORMATION OF INTRA-AND INTERCELLULAR ICE CRYSTALS. THE MOST SIGNIFICANT CHANGES ARE OBSERVED AT 251 K. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-202192.

Details

  • Original title: STRUCTURE OF BEEF LONGISSIMUS DORSI MUSCLE FROZEN AT VARIOUS TEMPERATURES. 1. HISTOLOGICAL CHANGES IN MUSCLE FROZEN AT 263, 251, 240, 195, 158 AND 77 K (-10, -22, -33, -78, -115 AND -196 DEG C).
  • Record ID : 1986-0251
  • Languages: English
  • Source: Meat Sci. - vol. 14 - n. 2
  • Publication date: 1985

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