A histological study of pieces of meat frozen under controlled conditions which simulate the operation of industrial freezers, showed differences in the ice morphology according to the registered thermal histories. The diameter of the intracellular dendrites and extracellular ice crystals has been expressed mathematically in terms of a characteristic freezing time, while the percentage of the tissue water that was frozen and the variation of the ice-fibre interfacial area have been measured from the micrographs of transverse sections of frozen beef.
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Bevilacqua et al. (1979) studied this question.
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