Re: Meat into Vinegar experiment revisited

>> Should kill most according to what I've read, IF it's done properly.
I have frozen specimens at -10 Celsius for two hours and MOST OF THE TIME I haven't found further signs of any biological activity in them, probably meaning they 'died'.<<

Many years ago I read that upon closer examination of frozen meat, parasites are still alive in a "frozen" stasis. When thawed out, they can move but much slower. I'm curious to know, assuming that you allowed the meat to thaw, how much time elapsed before concluding that they were dead?

I think this is fantastic that we have an oppty to ask these type of questions and get them answered with someone who is interested in these subjects and doing experiments.

Many thanks to the above posters who gave detailed descriptions to what you viewed. This is very helpful to some of us who can't view pics, at the moment.

Thanks!