A histological study was made of pieces of meat which had been frozen from one side, in
conditions where the direction of the heat flux was approximately unidirectional and …

A histological study of pieces of meat frozen under controlled conditions which simulate the
operation of industrial freezers, showed differences in the ice morphology according to the …

The influence of freezing rate on location, shape and size of ice crystals formed during
freezing of beef M. longissimus dorsi, as well as its influence on ultrastructure, were …

The freeze substitution histological technique allows the indirect light
microscopicobservation and the quantitative evaluation of ice crystal size in frozen tissues …

Numerous authors have been concerned with problems relevant to the histological structure
of frozen tissues. Their principal interest has been to ascertain where ice forms with respect …

The morphology adopted by ice in frozen tissues is accepted as one of the factors
responsible for freezing damage. For this reason ice nucleation and growing mechanisms …

In high-pressure-assisted freezing, samples are cooled under pressure (200 MPa) to− 20° C
without ice formation then pressure is released (0.1 MPa) and the high super-cooling …

Temperature fluctuations produced during storage and transport of frozen food lead to
activation of the recrystallization processes, causing enlargement of the ice crystals and …

To elucidate the relationship between the lowering of freezing temperature and the
distribution of ice crystals in frozen muscle, samples of beef Longissimus dorsi muscle were …

Cook, Love, Vickcry, and Young (1926) reported that in general the drip was less when the
meat was held for a period not to exceed 10 days at l0C.(33.8" F.) before freezing. Sair and …