Cod fillets were stored at various temperatures between -2' and +4" c without ice and subsequently subjected to organoleptic grading and several objective deterioration tests. The determination of trimethylarnine-nitrogen gave a constant value for the threshold of acceptability with sufficient accuracy. Bacterial counts and the determination of ammonia-nitrogen, volatile acid and tyrosine did not meet the relevant requirements. None of these determinations proved satisfactory as an objective deterioration test for thawed, quick-frozen fish.The onset of rigor mortis in the longissimus dorsi muscle of the lamb has been studied. with particular emphasis on the effect of temperature on its time-course. With the introduction of faster-freezing techniques in the frozen lamb industry, part of the carcass may be frozen before the onset of rigov mortis. It is shown, however, that the extreme shortening and loss of ' drip ' characteristic of thaw rigor in isolated muscles w i l l not occur if the muscles remain attached t o the skeleton and thawing is not accelerated.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.