Relationship between heat transfer parameters and the characteristic damage variables for the freezing of beef.

@article{Mascheroni1980RelationshipBH,
  title={Relationship between heat transfer parameters and the characteristic damage variables for the freezing of beef.},
  author={R H Mascheroni and A Calvelo},
  journal={Meat science},
  year={1980},
  volume={4 4},
  pages={267-85}
}
One of the most suitable parameters for relating the freezing rate to the volume of drip produced during the thawing of meat is the characteristic time, defined as the time necessary to reduce the temperature of the sample from -1·1°C (initial freezing point in beef) to -7°C (80% of the water frozen). However, as the freezing of beef in factories takes place with important temperature gradients, distributions of these characteristic times must be expected along the pieces of frozen meat. In… CONTINUE READING

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