Ice morphology in frozen beef
- 1 December 1980
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 15 (6) , 589-597
- https://doi.org/10.1111/j.1365-2621.1980.tb00978.x
Abstract
Summary: 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 perpendicular to the muscle fibres. The morphology of the ice crystals in tissue frozen under various conditions was studied, and the range of freezing velocities over which no intracellular ice existed, was established. The average diameter D, of ice crystals, measured in different experiments and at different levels in the same piece of meat was related to the characteristic freezing time tc, by the equation: D= a + b log tcKeywords
This publication has 2 references indexed in Scilit:
- Histological measurements of ice in frozen beefInternational Journal of Food Science & Technology, 1979
- Ice propagation in systems of biological interest. II. Effect of solutes at rapid cooling ratesArchives of Biochemistry and Biophysics, 1954