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Measurement of internal pressures and tensions in meat during freezing, frozen storage and thawing
Author(s) -
MILES C. A.,
MORLEY M. J.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00121.x
Subject(s) - compression (physics) , tension (geology) , materials science , stress (linguistics) , ultimate tensile strength , compressive strength , composite material , congelation , geotechnical engineering , geology , thermodynamics , philosophy , linguistics , physics
Summary 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.