Topics:
Animal Refresher, Meat Science
Tissue Rupture Due to Ice Crystal Formation
Rupture of muscle & tissue due to large ice crystal formation is known as:
- Weeping of meat — Correct Answer
- Sweating
- Shrinkage
- Freezer burn
Explanation:
Correct Answer: Weeping of Meat
When meat is frozen slowly, large ice crystals form in the extracellular spaces and physically rupture the muscle fibres and cell membranes. Upon thawing, the damaged cells release their intracellular fluid as a reddish exudate — this is called weeping or drip loss.
Large vs. Small Ice Crystals in Meat Freezing
- Slow freezing → Large ice crystals (extracellular) → More tissue damage → More drip/weep on thawing
- Quick freezing → Small ice crystals (both intra & extracellular) → Less tissue damage → Less drip
Related Terms — Freezing Losses in Meat
- Weeping / Drip loss = tissue fluid lost on thawing (caused by ice crystal damage)
- Freezer burn = surface desiccation of frozen meat due to sublimation (appears as pale, dry, leathery patches)
- Bone darkening = red/brown discolouration of bone marrow area in frozen poultry
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
