Related Experiment Video

Updated: May 27, 2026

Rapid Freezing using Sandwich Freezing Device for Good Ultrastructural Preservation of Biological Specimens in Electron Microscopy
09:03

Rapid Freezing using Sandwich Freezing Device for Good Ultrastructural Preservation of Biological Specimens in Electron Microscopy

Published on: July 19, 2021

The ultra rapid chilling of pork

S J James1, A J Gigiel, W R Hudson

  • 1Agricultural Research Council, Meat Research Institute, Langford, Bristol, Avon, Great Britain.

Meat Science
|November 8, 2011
PubMed

More Related Videos

A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen06:42

A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen

Published on: April 6, 2017

Cryopreservation of Preimplantation Embryos of Cattle, Sheep, and Goats11:10

Cryopreservation of Preimplantation Embryos of Cattle, Sheep, and Goats

Published on: August 5, 2011

Related Concept Videos

Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...