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https://open.uns.ac.rs/handle/123456789/12113
Title: | 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 | Authors: | Rahelić, S. Puač, S. Gawwad, A. |
Issue Date: | 1-Jan-1985 | Publisher: | Elsevier | Journal: | Meat Science | Abstract: | 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 frozen at -10, -22, -33, -78, -115 and -196°C. Histological preparations of these samples indicated that ice crystals were formed in muscles frozen at -10°C intercellularly, at -22°C inter- and intracellularly, at -33°C intercellularly and at -78, -115 and -196°C only intracellularly. In muscles frozen at -78°C, ice crystals in fibres were large; in those frozen at -115°C they were relatively smaller; and in those frozen at -196°C they were evenly distributed throughout the muscles. The greatest damage was caused at -22°C due to the simultaneous formation of the ice intra- and intercellularly. The results indicated that the pattern of distribution of ice crystals at the latter temperature deviates from that predicted from a linear progression of change with temperature of freezing. © 1985. | URI: | https://open.uns.ac.rs/handle/123456789/12113 | ISSN: | 03091740 | DOI: | 10.1016/0309-1740(85)90082-8 https://doi.org/10.1016/0309-1740(85)90082-8 |
Appears in Collections: | TF Publikacije/Publications |
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