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EFFECT OF FREEZING OF BEEF ON SUBSEQUENT POSTMORTEM AGING AND SHEAR FORCE.

Author(s) : CROUSE J. D., KOOHMARAIE M.

Type of article: Article

Summary

72 STEAKS WERE USED TO DETERMINE EFFECTS OF FREEZING POSTRIGOR MUSCLE ON AGING OF MEAT AND SHEAR FORCE. STEAKS WERE REMOVED FROM EACH CARCASS 24 HOURS POSTMORTEM AND AGED AT 275 K (2 DEG C) FOR 2 OR 6 DAYS ; OR FROZEN AT 243 K (-30 DEG C) FOR 27 DAYS, THAWED 24 HOURS AND AGED 2 OR 6 DAYS AT 275 K. AFTER AGING, STEAKS WERE COOKED ANDSHEAR FORCE DETERMINATIONS MADE. AGING OF MEAT REDUCED SHEAR FORCE VALUES ; HOWEVER, MEAT AGED AFTER FREEZING HAD LOWER SHEAR FORCE VALUES THAN MEAT AGED BEFORE FREEZING. MEAT COOKED AFTER FREEZING HAD GREATER COOKING LOSSES. FREEZING ENHANCES THE AGING PROCESS AND IMPROVES SHEAR VALUES OF MEAT.

Details

  • Original title: EFFECT OF FREEZING OF BEEF ON SUBSEQUENT POSTMORTEM AGING AND SHEAR FORCE.
  • Record ID : 1991-0700
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 2
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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