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

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Okamoto, Kiyoshi; Hagura, Yoshio; Suzuki, Kanichi; Kubota, Kiyoshi;
(1996)

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
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