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Dynamic mechanical properties of frozen meat

TitleDynamic mechanical properties of frozen meat
Publication TypeJournal Article
Year of Publication1996
AuthorsKing, M. J.
JournalTransactions of the American Society of Agricultural Engineers
Abstract The dynamic modulus of rigidity of frozen quadriceps horse muscle was measured from 30 to 1,800 Hz and -1 to -20°C, both parallel and perpendicular to the muscle fibers. It was found that the material behaved viscoelastically and the modulus of rigidity increased with decrease in temperature until the temperature reached -8.5°C when the dynamic modulus of rigidity was 3 x 10-2 N/m2 at 50 Hz and approximately three times greater at 1,800 Hz. At temperatures below -5.5°C the difference between the modulus of rigidity parallel or perpendicular to the fiber direction was not significant. The modulus of rigidity was up to 2.5 times greater for meat loaded parallel to the fiber direction, depending upon temperature and frequency; the greatest difference occurred at a high temperature (-3°C) and low frequency (100 Hz). A master curve for the material was produced at - 5.5°C, which suggests that the efficiency of vibration cutting may be maximized at 60 Hz, -10°C.