In order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef grounded and separated into two lots - first lot immediately used in preparation frankfurters (G1F), other frozen stored at -18?C for 4 weeks, when it second group (G2F). Physicochemical technological properties were investigated fresh (CG-F...

This study aimed to investigate the optimal freezing and thawing procedures for the survival of peripheral nerves in severed rabbit limbs. Twenty New Zealand White rabbits were randomized into four groups: normal control, slow-freezing fast-thawing, slow-freezing slow-thawing, fast-freezing fast-thawing, with five animals in each group. The hind limbs of the rabbits were severed at 1 cm above t...

The current research attempted to evaluate the impact of various thawing techniques (R0: control group, R1: water immersion thawing, R2: low-temperature R3: combined then R4: combination low temperature and R5: oven thawing) on quality, microbiota, organoleptic characteristics chicken meat fillets. findings showed that moisture content varied from 74.43 72.33%; loss peaked in R1 at 4.66%, while...

It was discovered by Polge, Smith & Parkes (1949) that spermatozoa could be frozen and thawed without loss of motility if glycerol was included in their suspending medium. Following this discovery the spermatozoa of the domestic fowl (Polge, 1951), ofthe bull (Polge & Rowson, 1952) and ofthe herring (Blaxter, 1953) have been preserved without loss of function for long periods in the frozen stat...

Effects of the timing of soil thawing in the spring on Scots pine (Pinus sylvestris L.) were studied under controlled laboratory conditions. Sixteen 6-year-old saplings were lifted from the field, replanted in containers and placed in four treatments in controlled environment (CE) chambers with four replicate saplings per chamber. The saplings were held in the CE chambers during one simulated w...

INTRODUCTION Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fish thaw-ing process by the ultrasonic technique, with monitoring thermal p...

AIM To evaluate different thawing temperatures and duration on the post-thaw semen quality of Indian yaks bulls. MATERIALS AND METHODS Semen ejaculates from four different yak bulls were collected using artificial vagina method and extended with tris extender containing 6.4% glycerol at 35°C, cooled gradually from 35°C to 5°C at 1°C/3 min and equilibrated at 4-5°C for 4 h and frozen in French...

BACKGROUND AND OBJECTIVES With traditional techniques the thawing time for fresh-frozen plasma (FFP) is about 20-30 min. A new technology using radio waves, radio wave thawing device (RTD), was applied for thawing FFP. With this technology the thawing time can substantially be reduced. The new technique was compared to an established method using Heated Air Technology (HAT). Variables subjected...

The aim of this study was to investigate the effects different freezing and thawing methods on physical, chemical, sensory characteristics red shrimp (Aristaeomorpha foliacea). Shell-on shell-off shrimps were subjected three (blast freezing, still cryogenic freezing) (on air, in refrigerator microwave oven) stored for 30 days at -18ºC. Quality control analyses carried out samples after thawing....

The monomers obtained by treating gamma(1)-macroglobulins with mercaptoethanol have proved to be antigenically different from normal 7S 7gamma-globulin. The depolymerization of the macroglobulins resulted in the loss of several antigenic determinants, although the monomers still cross-reacted with antisera against macroglobulins. Reaggregation of the monomers occasionally resulted in the recons...