Abstract
IT is commonly held that the major factor governing the changes which gradually take place in frozen muscle is the temperature of storage, and that the speed at which the tissue was originally frozen is of relatively small importance. Though storage temperature is undoubtedly the biggest single factor, it now appears that freezing-rate is more important than was formerly supposed.
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References
Love, R. M., J. Sci. Fd. Agric., 6, 30 (1955).
Love, R. M., J. Sci. Fd. Agric., 6, 287 (1955).
Ironside, J. I. M., and Love, R. M., Nature, 178, 418 (1956).
Love, R. M., J. Sci. Fd. Agric. (in the press).
van Mameren, J., De Visserijwereld, 14, No. 21, 17 (1955).
Dyer, W. J., Food Res., 16, 522 (1951).
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LOVE, R. Influence of Freezing-rate on the Denaturation of Cold-stored Fish. Nature 178, 988–989 (1956). https://doi.org/10.1038/178988a0
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DOI: https://doi.org/10.1038/178988a0
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