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  • 1
    Electronic Resource
    Electronic Resource
    Measurement of internal pressures and tensions in meat during freezing, frozen storage and thawing (1977)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 12 (1977), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The stresses developed in the centre of cylindrical samples of beef and pork muscle were measured with a miniature pressure transducer during freezing, storage and thawing. During freezing, internal compression developed at a rate that increased as freezing progressed and most of the pressure was developed after the centre had commenced to freeze. Generally the circumferential tension in the outer surface of the muscle reached breaking point and a shallow crack formed along the length of the muscle, or the surface yielded causing a bulge. the internal stress then fell rapidly and subsequently recovered. the investigation showed that the stresses developed in meat during freezing can reach much higher values than hitherto recorded, a maximum stress of almost 60 bars being obtained in one particular sample. When the frozen muscles were stored at the temperature at which they were frozen the axial compressive stress declined exponentially, while the radial stress, after a brief period of initial decline, generally increased. When the samples were thawed in ambient air the radial and axial stress decreased initially, generally becoming tensile. This was followed by a recovery of the compressive stress which subsequently gradually declined as the temperature of the centre increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb00121.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Influence of the degree of hydration on the thermal expansion of muscle tissue (1988)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 23 (1988), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The variation of expansivity, α, of beef M. semitendinosus with moisture content was determined by measurement of the temperature change induced by adiabatic compression over the moisture content range 2 to 90%, at temperatures (T) of 1, 8 and 15°C. At low levels of hydration, α increased with moisture content, reached a maximum around 35% water, and thereafter decreased. The data suggested that thermal expansivity is related to water binding, and the application of a simple expansivity model based on ‘free’ water, ‘bound’ water and dry-solids, gave a value for the expansivity of ‘bound’ water at 8°C of 8.9±1.7x10-4°C-1, about seventeen times that of ‘free’ water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb00565.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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