Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
SUMMARY— Cell disruption, resulting from different freezing times, was evaluated by studying the composition and amount of drip obtained from broiler breast muscles after freezing and thawing. The degree of cell disruption was estimated after measuring the amount of drip released and by total solids, nitrogen and deoxyribonucleic acid (DNA) concentration of the drip. Initial drip release was noted approximately 5% hr after the frozen meat was placed in a refrigerator at 16°C, and collections were made through the 18th hr. Degree of cell disruption was not uniformly related to changes in freezing times of 0.5 to 1,494 min. In general, increased freezing time resulted in greater cell disruption; however, several exceptions were noted. Cell disruption was relatively severe for tissues frozen in 18 to 35, 87, and 252 min, and relatively low for tissues frozen in times of 1 to 18 min, 132 to 22.5 min, and longer than 1,044 min. All frozen and thawed muscles had higher contents of total solids, nitrogen and DNA than unfrozen controls.
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