The Effect of Muscle Fiber Direction on the Cut Surface Angle of Frozen Fish Muscular Tissue Cut by Bending Force

Article Japanese OPEN
Okamoto, Kiyoshi ; Hagura, Yoshio ; Suzuki, Kanichi ; Kubota, Kiyoshi (1996)
  • Publisher: 日本食品科学工学会
  • Journal: 日本食品科学工学会誌, volume 43, issue 9, pages 1,035-1,041 (issn: 1341-027X)
  • Subject: 590

We have proposed a new cutting method named "Cryo-cutting" for frozen foodstuffs by applying a bending force instead of conventional cutting methods with band saw. This paper investigated the effect of muscle fiber angle (θf) to cut surface angle (θs) of frozen tuna mus... View more
Share - Bookmark