Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 1—histological changes in muscle frozen at− 10,− 22,− 33,− 78,− 115 and− 196 C
S Rahelić, S Puač, AH Gawwad - Meat Science, 1985 - Elsevier
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 …
distribution of ice crystals in frozen muscle, samples of beef Longissimus dorsi muscle were …
Definition of the optimum freezing rate—1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates
R Grujić, LJ Petrović, B Pikula, L Amidžić - Meat Science, 1993 - Elsevier
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 …
freezing of beef M. longissimus dorsi, as well as its influence on ultrastructure, were …
Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 2—ultrastructure of muscles frozen at− 10,− 22,− 33,− 78 and− 115 C
S Rahelić, AH Gawwad, S Puač - Meat Science, 1985 - Elsevier
The changes in electron micrographs of muscles frozen at− 10,− 22,− 33,− 78 and− 115° C
were analyzed. The ultrastructure of muscle successively changed with decreasing freezing …
were analyzed. The ultrastructure of muscle successively changed with decreasing freezing …
Histological characteristics, tenderness, and drip losses of beef in relation to temperature of freezing.
RL Hiner, LL Madsen, OG Hankins - 1945 - cabidigitallibrary.org
Small samples of longissimus dorsi muscle of beef were frozen in still air at 18°, 0°-10°,-40°
and-114° F. and examined microscopically. Large interfibrillar ice areas were formed at 18° …
and-114° F. and examined microscopically. Large interfibrillar ice areas were formed at 18° …
Effects of frozen storage on the ultrastructure of bovine muscle
RJ Carroll, JR Cavanaugh, FP Rorer - Journal of Food Science, 1981 - Wiley Online Library
Scanning electron microscopy (SEM) studies were carried out on bovine semitendinosus
samples that were subjected both to long‐term frozen storage and to repeated freeze‐thaw …
samples that were subjected both to long‐term frozen storage and to repeated freeze‐thaw …
Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods
MN Martino, L Otero, PD Sanz, NE Zaritzky - Meat science, 1998 - Elsevier
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 …
without ice formation then pressure is released (0.1 MPa) and the high super-cooling …
Characterization of ice crystals in pork muscle formed by pressure‐shift freezing as compared with classical freezing methods
S Zhu, A Le Bail, HS Ramaswamy… - Journal of Food …, 2004 - Wiley Online Library
Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster
freezing (ABF), liquid immersion freezing (LIF), and pressure‐shift freezing (PSF)(100 to 200 …
freezing (ABF), liquid immersion freezing (LIF), and pressure‐shift freezing (PSF)(100 to 200 …
Ice morphology in frozen beef
AE Bevilacqua, NE Zaritzky - International Journal of Food …, 1980 - Wiley Online Library
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 …
conditions where the direction of the heat flux was approximately unidirectional and …
Definition of the optimal freezing rate—2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates
L Petrović, R Grujić, M Petrović - Meat Science, 1993 - Elsevier
The influence of freezing rate on weight loss during the freezing, thawing and cooking, on
water-binding capacity, on sensory and other physico-chemical properties of beef M …
water-binding capacity, on sensory and other physico-chemical properties of beef M …
Freeze‐substitution and isothermal freeze‐fixation studies to elucidate the pattern of ice formation in smooth muscle at 252 K (‐21° C)
CJ Hunt, MJ Taylor, DE Pegg - Journal of Microscopy, 1982 - Wiley Online Library
Taenia coli muscle was cooled to 252 K in the presence of the cryoprotectant dimethyl‐
sulphoxide, at cooling rates known to reduce viability by significantly different amounts. The …
sulphoxide, at cooling rates known to reduce viability by significantly different amounts. The …