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Under standard conditions the effects of heat on Clostridiurn botulinurn toxins types A, B and C were essentially similar. Heat treatments based on existing extensive data for types A and B toxins should be effective against type C toxin for which there is no such information.

Diced forequarter beef was flaked through a 12.9-mm aperture at 1°C intervals between -2 and -7°C. Size measurements made using video image analysis showed that temperature had a marked influence on particle size, with lower temperatures resulting in more and thinner particles with a greater surface area than those produced at higher temperatures.It is argued that changes in particle size with temperature cannot be explained simply on the basis of ice content alone and that other factors, such as the viscosity of the unfrozen fluid, also influence the mechanical properties of the meat.