Sino Agro Food Inc (fka SIAF)

[SidneyReilly]

Hi folks,

Concerning freezing of meat in presence of a static electric field: I found a scientific reference out of France, abstract and summary available at http://www.sciencedirect.com/science/article/pii/S1466856413001082

It seems that when you freeze meat, the small ice crystals that form disrupt the meat tissue - disturbing the microstructure, as it were - and that has taste consequences down the line. Also, it might be that freezing can be effected at a more favorable temperature if ice crystal formation is brought under control.

If a static electric field is applied to the freezing (pork) meat, the ice crystals formed are smaller compared to the control case of no electric field. Mechanical and biochemical stress caused by the ice crystals to the cellular membranes, which results in irreversible tissue damage, is reduced when freezing under static electric field.

OK, though I have a scientific background, I don't actually understand what I read - but you can see what it is all about anyway. Surprisingly, that was 2013 research, quite recent. I don't know if Solomon should be involved in cutting-edge research, but who knows, maybe it is a good thing. Perhaps HugeHolstein can amplify on this topic.

Yours in SIAF,
SidneyReilly