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EFFECT OF A DI-THERMAL STORAGE REGIME ON QUALITY AND NUTRITIONAL CHANGES AND ENERGY CONSUMPTION OF FROZEN BOXED BEEF.

Author(s) : MOLEERATANOND W.

Type of article: Article

Summary

SEVEN TYPES OF BEEF PRODUCTS WERE COMMERCIALLY PACKAGED, FROZEN, AND STORED AT TOP CORNER PALLET POSITIONS IN THREE ROOMS FOR A YEAR. THE STORAGE TEMPERATURES WERE: (1) 250K (-23.C), CONSTANT; (2) 250 AND 252K (-23 AND -21.C); (3) 252 AND 255 K (-21 AND -18.C). COMPARED TO THE 250K, CONSTANT ROOM (AS REFERENCE), ANET ENERGY SAVING OF 6 AND 14% WAS OBTAINED FOR THE TWO DI-THERMAL STORAGE ROOMS BY MAINTAINING THE TEMPERATURES AT THE LOWER LEVELS FOR ONE 12-HR PERIOD FOLLOWED BY THE HIGHER LEVELS FOR ANOTHER 12-HR PERIOD. THE WEIGHT LOSS FOR MOST PRODUCTS WAS NEGLIGIBLE, EXCEPT FOR BULK-PACKED HAMBURGER PATTIES WHICH LOSTOVER 1%. THE RESULTS ON SENSORY, NUTRITIONAL, AND OTHER QUALITY ATTRIBUTES OF FROZEN BOXED BEEF PRODUCTS SHOWED NO SERIOUS QUALITY DAMAGE FROM BOTH CONSTANT AND DI-THERMAL STORAGE AFTER 1 YR, EXCEPT FOR MPB (MECHANICALLY PROCESSED BEEF) AND BEEF PATTIES WHOSE PRACTICAL SHELF LIFE WAS LIMITED TO 6 MONTHS.

Details

  • Original title: EFFECT OF A DI-THERMAL STORAGE REGIME ON QUALITY AND NUTRITIONAL CHANGES AND ENERGY CONSUMPTION OF FROZEN BOXED BEEF.
  • Record ID : 1982-0145
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 3; 829-833; 837; 3 fig.; 11 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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