Histological measurements of ice in frozen beef

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 registered thermal histories. The diameter of the intracellular dendrites and extracellular ice crystals has been e...

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Autores principales: BEVILACQUA, A., ZARITZKY, N.E., CALVELO, A.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v14_n3_p237_BEVILACQUA
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09505423_v14_n3_p237_BEVILACQUA
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spelling todo:paper_09505423_v14_n3_p237_BEVILACQUA2023-10-03T15:50:06Z Histological measurements of ice in frozen beef BEVILACQUA, A. ZARITZKY, N.E. CALVELO, A. 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 registered thermal histories. The diameter of the intracellular dendrites and extracellular ice crystals has been expressed mathematically in terms of a characteristic freezing time, while the percentage of the tissue water that was frozen and the variation of the ice‐fibre interfacial area have been measured from the micrographs of transverse sections of frozen beef. Copyright © 1979, 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_v14_n3_p237_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 of pieces of meat frozen under controlled conditions which simulate the operation of industrial freezers, showed differences in the ice morphology according to the registered thermal histories. The diameter of the intracellular dendrites and extracellular ice crystals has been expressed mathematically in terms of a characteristic freezing time, while the percentage of the tissue water that was frozen and the variation of the ice‐fibre interfacial area have been measured from the micrographs of transverse sections of frozen beef. Copyright © 1979, Wiley Blackwell. All rights reserved
format JOUR
author BEVILACQUA, A.
ZARITZKY, N.E.
CALVELO, A.
spellingShingle BEVILACQUA, A.
ZARITZKY, N.E.
CALVELO, A.
Histological measurements of ice in frozen beef
author_facet BEVILACQUA, A.
ZARITZKY, N.E.
CALVELO, A.
author_sort BEVILACQUA, A.
title Histological measurements of ice in frozen beef
title_short Histological measurements of ice in frozen beef
title_full Histological measurements of ice in frozen beef
title_fullStr Histological measurements of ice in frozen beef
title_full_unstemmed Histological measurements of ice in frozen beef
title_sort histological measurements of ice in frozen beef
url http://hdl.handle.net/20.500.12110/paper_09505423_v14_n3_p237_BEVILACQUA
work_keys_str_mv AT bevilacquaa histologicalmeasurementsoficeinfrozenbeef
AT zaritzkyne histologicalmeasurementsoficeinfrozenbeef
AT calveloa histologicalmeasurementsoficeinfrozenbeef
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