DYNAMIC-MECHANICAL PROPERTIES OF FROZEN MEAT

The dynamic modulus of rigidity of frozen quadriceps horse muscle was measured from 30 to 1,800 Hz and -1 to -20 degrees C, both parallel an d perpendicular to the muscle fibers. It was found that the material b ehaved viscoelastically and the modulus of rigidity increased with dec rease in temperature until the temperature reached -8.5 degrees C when the dynamic modulus of rigidity was 3 x 10(8) N/m(2) at 50 Hz and app roximately three times greater at 1,800 Hz. At temperatures below -5.5 degrees C the difference between the modulus of rigidity parallel or perpendicular to the fiber direction was not significant. The modulus of rigidity was up to 2.5 times greater for meat loaded parallel to th e fiber direction, depending upon temperature and frequency; the great est difference occurred at a high temperature (-3 degrees C) and low f requency (100 Hz). A master curve for the material was produced at -5. 5 degrees C, which suggests that the efficiency of vibration cutting m ay be maximized at 60 Hz, -10 degrees C.