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:
- S. PuačSPS. Puač
- A.H. GawwadAGA.H. Gawwad
- 1 January 1985
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 14 (2) , 63-72
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Cell Disruption in Broiler Breast Muscle Related to Freezing TimeJournal of Food Science, 1968
- FREEZER STORAGE TEMPERATURE AS RELATED TO DRIP AND TO COLOR IN FROZEN‐DEFROSTED BEEFJournal of Food Science, 1941
- FREEZING TEMPERATURE AS RELATED TO DRIP OF FROZEN‐DEFROSTED BEEFJournal of Food Science, 1939