[Meat freezing]
1989
Petrovic, Lj.S.
This book provides a description of the following: structure and chemical composition of the muscle fiber; water content in meat; freezing; the effect of freezing upon the muscle structure; the effect of freezing upon the miofibril protein properties; the effect of freezing upon the enzyme activity; nature and mechanism of denaturation; the effect of freezing upon physical-chemical and sensory muscle characteristics; determination of the optimum time and speed for meat freezing.
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