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Cryostabilization of functional properties of pre-rigor and post-rigor beef by dextrose polymer and/or phosphates.

Author(s) : PARK J. W., LANIER T. C., PILKINGTON D. H.

Type of article: Article

Summary

Cryostabilization of functional properties of pre-rigor and post-rigor beef throughout 5-months frozen storage was investigated as affected by the addition of 8% neutralized high molecular weight dextrose polymer (polydextrose), alone or in combination with 0.5% phosphates (a 1:1 mixture of sodium tripolyphosphate and tetrasodium pyrophosphate). Pre-rigor meat to which polydextrose had been added prior to freezing was nearly equivalent in functional properties after 5 months frozen storage to fresh, pre-rigor meat.

Details

  • Original title: Cryostabilization of functional properties of pre-rigor and post-rigor beef by dextrose polymer and/or phosphates.
  • Record ID : 1994-1015
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 3
  • Publication date: 1993/05
  • Document available for consultation in the library of the IIR headquarters only.

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