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Effects of Frozen Storage on the Ultrastructure of Bovine Muscle
Author(s) -
CARROLL R. J.,
CAVANAUGH J. R.,
RORER F. P.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb02998.x
Subject(s) - ultrastructure , liquid nitrogen , ice crystals , frozen section procedure , scanning electron microscope , anatomy , chemistry , andrology , biology , materials science , composite material , surgery , medicine , optics , physics , organic chemistry
Scanning electron microscopy (SEM) studies were carried out on bovine semitendinosus samples that were subjected both to long‐term frozen storage and to repeated freeze‐thaw cycles. Samples frozen at –18°C and stored up to 26 wk showed essentially no change in muscle ultrastructure. Samples frozen at liquid nitrogen temperature and stored at 2–3°C did show ice crystal damage within the muscle fiber. Repeated freeze‐thaw produced essentially no change in muscle ultrastructure.