Abstract
Ethylene oxide (EO) and EO hydrate were studied to determine their effects in beef muscle and rat liver tissue. It was found that: 1) EO (no detectable hydrate crystals) causes muscle and liver cells to shrink and separate, 2) slowly crystallized EO hydrate appears to form only in extracellular areas and its presence results in shrinkage of tissue cells that is much more pronounced than that caused by EO alone (no hydrate), and 3) cell shrinkage tends to increase with increasing time (1 to 72 hrs) and temperature (0 to 5 °C) of EO hydrate formation. The behavior in 2) and 3) is similar to that observed during conventional slow freezing of animal tissue.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
