THE CHANGE OF THE MICROSTRUCTURE OF THE LAMB WHEN FREEZING
Journal: Theoretical & Applied Science (Vol.16, No. 8)Publication Date: 2014-08-30
Authors : Elena Sergeevna Malysheva; Sergey Vitalyevich Mezentsev;
Page : 30-34
Keywords : the microstructure of meat; lamb; cooling; freezing; democracia; the fibers of the muscle tissue; nuclei; micropunctate; ice crystals;
Abstract
At present, both in Russia and worldwide, frozen foods are in great demand. As you know, the meat belongs to the category of perishable products. Provides scientific data on the effect of cooling processes, defrostation and freezing on the microstructure of the lamb. Muscle tissue obtained from chilled lamb consists of fibers, which are characterized by a triangular, square or pentagonal shape. A large part of the fibers is compact with respect to each other, their boundaries clearly visible. The change in the structural organization of the muscle tissue in the process of freezing, has its own characteristics. It should be noted the emergence of a new element in the form of aqueous micro-crystals. Between the muscle fibers detected microplate associated with moving water and tissue juice in the solid state, and the shape of ice crystals. Muscle tissue is frozen again after deportirovany its structure is significantly different from the meat subjected to a single freeze. This information should be considered when further technological processing of raw meat.
Other Latest Articles
- RESEARCH OF SURFACE PLASTIC DEFORMATION PROCESSING METHODS IN RUSSIA
- DESCRIPTION OF LIBRARY MATERIALS SOFTWARE PACKAGE ANSYS AUTODYN
- ABOUT INNOVATIVE BASIS OF RESEARCH OF CONSTRUCTIVE PARAMETERS OF PLANT FOR DOSE OF TANNER MATERIALS IN A FOOD INDUSTRY
- An Accurate Model for Optical Burst Switching Core Node Equipped with Wavelength Converter Pool
- Analysis of Student Behavior in Teacher’s Evaluation: Based on Time Spent Method
Last modified: 2014-09-08 05:05:00