The appearance of the frozen meat
is quite different from fresh meat and chilled.
On the effect of low temperatures at which the rooms are
explained and carcass, frozen meat acquires a hardness
similar to that of wood and color of muscle mass has a
dark red dye, cherry.
Tallow tanks exposed to the action of air have a yellow
The section of the flat bones has a dark color.
Changes all the oxygen in the air oxidation independent
of intense cooling.
During freezing, the water formed muscle juice, this
large portion of water, low temperature action freezes
and the ice crystals are interposed between the muscle
fibers, compressing, tearing, with their thin edges
membranes (the sarcolemma) fibril.
Freezing also reaches the aqueous fiber content, the so-called
miolema, forms crystals that contribute to tearing of
the sarcolemma, which opposes a little resistance to the
pressure of the ice.
The frozen meat with at microscopic examination,
extensive alterations of muscle tissue, muscle fibers
appear with their characteristic striation, however, the
beams are observed irregular fribrilares more
prominently at the level of perivascular connective