Histological measurements of ice in frozen beef
A Bevilacqua, NE Zaritzky… - International Journal of …, 1979 - Wiley Online Library
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 …
operation of industrial freezers, showed differences in the ice morphology according to the …
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 …
Fixing conditions in the freeze substitution technique for light microscopy observation of frozen beef tissue
MN Martino, NE Zaritzky - Food Structure, 1986 - digitalcommons.usu.edu
The freeze substitution histological technique allows the indirect light
microscopicobservation and the quantitative evaluation of ice crystal size in frozen tissues …
microscopicobservation and the quantitative evaluation of ice crystal size in frozen tissues …
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 …
[引用][C] A method for studying the histological structure of frozen products. I. Poultry
CH Koonz, JM Ramsbottom - Journal of Food Science, 1939 - Wiley Online Library
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 …
of frozen tissues. Their principal interest has been to ascertain where ice forms with respect …
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 …
Ice recrystallization in frozen beef
AE Bevilacqua, NE Zaritzky - Journal of Food Science, 1982 - Wiley Online Library
Temperature fluctuations produced during storage and transport of frozen food lead to
activation of the recrystallization processes, causing enlargement of the ice crystals and …
activation of the recrystallization processes, causing enlargement of the ice crystals and …
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 …
Ice VI freezing of meat: supercooling and ultrastructural studies
AD Molina-Garcı́a, L Otero, MN Martino, NE Zaritzky… - Meat Science, 2004 - Elsevier
While “classical” freezing (to ice I) is disruptive to the microstructure of meat, freezing to ice
VI has been found to preserve it. Ice VI freeze-substitution microscopy showed no traces of …
VI has been found to preserve it. Ice VI freeze-substitution microscopy showed no traces of …
Ice crystal size modifications during frozen beef storage
MN Martino, NE Zaritzky - Journal of Food Science, 1988 - Wiley Online Library
Studies of ice recrystallization in frozen stored bovine meat were performed at− 5°,− 10°,−
15°, and− 20° C over a 5‐month period. A histological technique of isothermal freeze …
15°, and− 20° C over a 5‐month period. A histological technique of isothermal freeze …