Ice morphology in frozen beef

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  • A E BEVILACQUA
    Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas , 47 y 115– (1900) La Plata, Pcia de Buenos Aires ,
  • N E ZARITZKY
    Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas , 47 y 115– (1900) La Plata, Pcia de Buenos Aires ,

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<jats:title>Abstract</jats:title> <jats:p>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:</jats:p> <jats:p>D= a + b log tc</jats:p>

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