Accession Number : AD0277690

Title :   REHYDRATION OF FREEZE-DRIED MEAT

Corporate Author : AMERICAN FOUNDATION FOR BIOLOGICAL RESEARCH MADISON WIS

Personal Author(s) : LUYET,BASILE J. ; MACKENZIE,ALAN P.

Report Date : 10 JUN 1961

Pagination or Media Count : 1

Abstract : The mechanism of rehydration of freeze-dried muscle tissue depends, to a large extent, on th structural modifications the tissue has undergone. These, in turn, are chithe mechanism of rehydration of freeze-dried muscle tissue. Two cases are studied: (1) freezing which is relatively slow and the formation of extracellular ice causing a dehydration of the fibers and (2) freezing which is rapid enough to produce fly dependent on the cooling rates during the freezing phase of the freeze-drying process. Accordingly, the work is divided into two parts: (1) The structure of freeze-dried muscle tissue, as dependent on the cooling rates; and (2) the mechanism of rehydration of freeze-dried muscle tissue. Two cases are studied: (1) freezing which is relatively slow and the formation of extracellular ice causing a dehydration of the fibers and (2) freezing which is rapid enough to produce intracellular ice. Rehydration of whole pieces of tissue and rehydration of single fibers are treated in Part 2. Two supplements deal with (1) the effects of freeze-drying on the muscle protein actomyosin and (2) differences in freezedried muscle tissues of various animals. (Author)

Descriptors :   AIR, CARBON DIOXIDE, COOLING, DEHYDRATION, FIBERS, FOOD, ICE, MEAT, MUSCLES, WATER

Distribution Statement : APPROVED FOR PUBLIC RELEASE