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Repeated freeze - thaw cycles using When meat is frozen quickly, the water, relatively low freezing rates do not seem to both that released by the fibrils as the meat cause any enhanced tenderising (Locker and has gone into rigor and that which is still Daines 1973). There is little evidence of any held, is frozen simultaneously.
Repeated freeze - thaw cycles do not cause any researchers, such as Jul (1982), have ques- essential change in the muscle ultrastructure tioned the wisdom of storage below −20°C (Carrol et al. 1981) and that several freeze-
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