ShareSTRUCTURE OF BEEF LONGISSIMUS DORSI MUSCLE FROZEN AT VARIOUS TEMPERATURES. 2. ULTRASTRUCTURE OF MUSCLES FROZEN AT 263, 251, 240, 195 AND 158 K (-10, -22, -33, -78 AND -115 DEG C).
Author(s) : RAHELIC S., GAWWAD A. H., PUAC S.
Type of article: Article
Summary
ELECTRON MICROSCOPY STUDY OF THE EFFECTS OF FREEZING BEEF ON THE STRUCTURE AND FORMATION OF ICE CRYSTALS IN MUSCLE FIBRES. THE DIFFERENCES OBSERVED MAY BE RELATED TO THE WATER BINDING CAPACITY OF MEAT PROTEINS. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-202193.
Details
- Original title: STRUCTURE OF BEEF LONGISSIMUS DORSI MUSCLE FROZEN AT VARIOUS TEMPERATURES. 2. ULTRASTRUCTURE OF MUSCLES FROZEN AT 263, 251, 240, 195 AND 158 K (-10, -22, -33, -78 AND -115 DEG C).
- Record ID : 1986-0252
- Languages: English
- Source: Meat Sci. - vol. 14 - n. 2
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Structure; Ice; Electron microscopy; Meat; Beef; Protein; Freezing
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STRUCTURAL CHANGES IN BOVINE MUSCLE TISSUE AFTE...
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- Date : 1985/07
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 7
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STRUCTURAL CHANGES IN BOVINE MUSCLE TISSUE AFTE...
- Author(s) : LIEBICH H. G., KIESLICH N.
- Date : 1985/09
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 9
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STRUCTURAL CHANGES IN BOVINE MUSCLE AFTER FREEZ...
- Author(s) : LIEBICH H. G., KIESLICH N.
- Date : 1985/11
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 11
View record
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STRUCTURE OF BEEF LONGISSIMUS DORSI MUSCLE FROZ...
- Author(s) : RAHELIC S., PUAC S., GAWWAD A. H.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 14 - n. 2
View record
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- Author(s) : KATSARAS K., STENZEL R.
- Date : 1983/06
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 6
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