Ice VI freezing of meat: supercooling and ultrastructural studies

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

“…For example, Martino et al (1998), using light microscopy, studied the size and location of ice crystals formed in raw pork meat with PSF and concluded that from a microstructural point of view, damage to cells was minimal because of the small size of the ice crystals and that HP-induced distortion to fibres was not evident. An indirect microscopic approach was again used by Molina-Garcia et al (2004) who found no microstructural damage associated with PAF of pork meat, this time when frozen to ice VI. However, Fernández-Martín (2004) vehemently argued against the use of light microscopy, suggesting that this technique could not determine the level of understanding which was implied in the conclusions of Martino et al (1998) and that a combination of transmission electron microscopy (TEM) and differential scanning calorimeter (DSC) would be more adequate.…”

Thermodynamics of ice at high pressures and low temperatures

“…Investigation of equilibrium melting of ice in the process of isentropic loading along the 'ice Ih-water' transition line L 1w is important for applications in food technology at high pressures [19][20][21][22][23]. Nagornov and Chizhov [26] have proposed a method of calculation for the isentropes of the equilibrium ice-water mixture based on numerical integration of a system of three ordinary differential equations.…”

“…Because of importance of the relationship (10) for applications in food industry [19][20][21][22][23], we provide an approximate formula that can be used to evaluate the final fraction of water on the ice-water transition line L 1w at some pressure ppp 13w given its initial fraction x 0 px à 0 :…”

“…The thermodynamics of ices and their equations-of-state (EOS) are of fundamental importance for many areas of science and technology, in particular, glaciology [6], oceanography [7], space and planetary science [8][9][10][11], physics of shock compression of water substance [12][13][14][15][16][17][18], high-pressure food processing [19][20][21][22][23] and low-temperature preservation of biological materials [24].…”

Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach

“…The protein denaturation and structural damage of meat tissues caused by high pressure shift freezing describe Fernández-Martín, Otero, Solas, and Sanz (2000). Molina-García et al, (2004) research the possibility of freezing of water and meat in the range of ice VI, i.e., with the temperature above 273 K and with the pressure up to 632.4 MPa. The authors could assert that tissues of meat are not damaged after the HP-processing contrary to conventional ice I freezing.…”