Ice morphology in frozen beef

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, a...

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Autores principales: BEVILACQUA, A.E., ZARITZKY, N.E.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v15_n6_p589_BEVILACQUA
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09505423_v15_n6_p589_BEVILACQUA
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spelling todo:paper_09505423_v15_n6_p589_BEVILACQUA2023-10-03T15:50:10Z Ice morphology in frozen beef BEVILACQUA, A.E. ZARITZKY, N.E. 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 tc Copyright © 1980, Wiley Blackwell. All rights reserved JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v15_n6_p589_BEVILACQUA
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description 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 tc Copyright © 1980, Wiley Blackwell. All rights reserved
format JOUR
author BEVILACQUA, A.E.
ZARITZKY, N.E.
spellingShingle BEVILACQUA, A.E.
ZARITZKY, N.E.
Ice morphology in frozen beef
author_facet BEVILACQUA, A.E.
ZARITZKY, N.E.
author_sort BEVILACQUA, A.E.
title Ice morphology in frozen beef
title_short Ice morphology in frozen beef
title_full Ice morphology in frozen beef
title_fullStr Ice morphology in frozen beef
title_full_unstemmed Ice morphology in frozen beef
title_sort ice morphology in frozen beef
url http://hdl.handle.net/20.500.12110/paper_09505423_v15_n6_p589_BEVILACQUA
work_keys_str_mv AT bevilacquaae icemorphologyinfrozenbeef
AT zaritzkyne icemorphologyinfrozenbeef
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