Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 2-ultrastructure of muscles frozen at -10, -22, -33, -78 and -115°C.

@article{Raheli1985StructureOB,
  title={Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 2-ultrastructure of muscles frozen at -10, -22, -33, -78 and -115°C.},
  author={S Raheli{\'c} and A H Gawwad and S Pua{\vc}},
  journal={Meat science},
  year={1985},
  volume={14 2},
  pages={73-81}
}
The changes in electron micrographs of muscles frozen at -10, -22, -33, -78 and -115°C were analyzed. The ultrastructure of muscle successively changed with decreasing freezing temperature whereas light microscopy indicated anomalous behaviour at -22°C. It appeared that, in muscles frozen at -10°C, there was no freezing of water intracellularly; in those… CONTINUE READING