Histological measurements of ice in frozen beef

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  • A 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 ,
  • A CALVELO
    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 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.</jats:p> <jats:p>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.</jats:p>

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