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  • 1
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    Diagenesis, plagioclase dissolution and preservation of porosity in Eocene and Oligocene sandstones at the Greeley oil field, southern San Joaquin basin, California, USA (2016)
    Geological Society (of London)
    Details
    Publication Date: 2016-06-30
    Description: The Vedder (Oligocene) and Kreyenhagen (Eocene) sandstones at the Greeley oil field consist of arkosic to subarkosic arenites and wackes deposited in shallow marine environments. Burial depths of the Vedder sandstones exceed 3150 m and the reservoir temperature is 124°C. The Kreyenhagen sandstones are buried to greater than 3920 m and the reservoir temperature is estimated to be c. 135°C. These sandstones are currently at or very near their deepest burial depths. The textural relationships of the diagenetic minerals suggest syndepositional formation of glauconite, phosphate and pyrite, followed by early precipitation of pore-lining clay coatings and carbonate cements along with framework-grain fracturing and possibly dissolution. With increasing burial, dissolution of the framework grains continued, accompanied by the albitization of feldspars, the formation of K-feldspar and quartz overgrowths, the precipitation of kaolinite and other clays and possibly the precipitation of late carbonate cements. Finally, hydrocarbon migration and the formation of pyrite occurred during late diagenesis. Porosity preservation and reservoir quality are primarily the result of plagioclase dissolution occurring as the strata approached their current burial depths. Mass balance calculations indicate the significant export of aluminium out of the sands. Thus secondary porosity produced by plagioclase dissolution has replaced the primary porosity destroyed by compaction, and now accounts for the majority of the porosity in these rocks.
    Print ISSN: 0305-8719
    Electronic ISSN: 2041-4927
    Topics: Geosciences
    Published by Geological Society (of London)
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  • 2
    Electronic Resource
    Electronic Resource
    Freezer Burn of Animal Tissue VI. Experiments With Ox Muscle Frozen Before and After Rigor (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: —Freezer burn on bovine semitendinosus muscle from animals of good grade stored at -10°C and 78% RH was minimized by 24 hr of pre-storage post-mortem at 0°C, followed by slow freezing with permitted weight loss. Good-quality beef was less likely to develop freezer burn of the muscle surface. To induce a definite intensity, muscle tissue from calf or canner-grade cow required weight losses that were slightly lower, though the difference was statistically significant. Lapse of time after slaughter was examined in relation to total weight lost by the samples when specified intensities of freezer burn first became apparent. For samples frozen before or during the onset of rigor, or shortly after, this loss was almost twice as much as for samples frozen several days later.Histological examination showed that freezer burn in muscle tissue frozen prerigor frequently starts from intracellular cavities left by sublimation of ice crystals during desiccation. Intracellular desiccation produced a form of microburn. The occurrence of microburn was negligibly small in muscle chilled for 24 hr before freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01948.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    The Histology of Pre-Rigor and Post-Rigor Ox Muscle Before and After Cooking and Its Relation to Tenderness (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY—Pre-rigor and post-rigor semitendinosus muscle was examined under the light microscope and in the electron microscope before and after cooking. During cooking, pre-rigor samples were unrestrained or restrained on stainless-steel frames at normal length and at 130% normal length. Samples which passed at 0°C into rigor unrestrained, or while restrained to the same degrees of stretch as above, were cooked post-rigor without mechanical restraint after various periods of storage. The treatments produced differences in tenderness of the muscle pieces which were related to differences seen in the ultrastructure in the micrographs. It was concluded that, provided the effects of gross connective tissue are small, tenderness in beef muscle is produced by disruption of the actin filaments and by a breaking down of the linkages between the actin and myosin filaments in the sarcomeres.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01946.x
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  • 4
    Electronic Resource
    Electronic Resource
    Freezer Burn of Animal Tissue. 7. Temperature Influence on Development of Freezer Burn in Liver and Muscle Tissue (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Various treatments found previously to affect the development of freezer burn at −10°C (Kaess et al. 1962a, 1967a,b) were applied to slices of beef liver and muscle stored at −20°C. While the general pattern of the development of freezer burn was similar to that obtained at −10°C, evaporative weight losses needed to produce a definite intensity of burn were significantly lower at −20°C. Although less freezer burn developed in low fat livers than in high fat livers at −10°C, fat content had no influence at −20°C. The layer of condensed cells at the evaporating surfaces was thinner at −20°C than at −10°C. Immersion of the tissues in solutions of glycerol or sodium chloride before freezing was effective in controlling freezer burn except with muscle slices cut across the fibers. In similar experiments carried out at −4°C desiccation of the tissue always resulted in the formation of the characteristic condensed layer at the surface but no ireezer burn developed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12787.x
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  • 5
    Electronic Resource
    Electronic Resource
    A Research Note. ON THE FORMATION OF FREEZER BURN IN LIVER TISSUE PROTECTED WITH PLASTIC FILM (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03365.x
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