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EFFECT OF FREEZING-THAWING-REFREEZING ON THE CHANGES OF SOME BIOCHEMICAL PARAMETERS IN BEEF.

EFFETS DE LA CONGELATION, DECONGELATION ET RECONGELATION SUR QUELQUES PARAMETRES BIOCHIMIQUES DE LA VIANDE BOVINE.

Author(s) : PIZZOCARO F., FRANZETTI P.

Summary

THE EFFICIENCY HAS BEEN EVALUATED OF 3 THAWING TECHNIQUES ON KEEPING QUALITY OF SOME CUTS OF BEEF: A) THAWING IN TAP WATER ; B) IN AIR AT 278 K (5 DEG C) ; C) IN AIR AT 268 K (-5 DEG C) DURING 7 DAYS. THE CHOSEN QUALITY PARAMETERS HAVE POINTED OUT THAT THE COLD ROOM AT 278 K IS THE BEST SUITABLE ONE, WHILE THE LOW SPEED THAWING HAS GIVEN RISE TO MARKED BIOCHEMICAL CHANGES AS CONCERN THE SARCOPLASMIC AND COLLAGEN PROTEINS, ATP DEGRADATION, CELL PLASMOLYSIS AND WEIGHT LOSSES, AND LIPID OXIDATION.

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Details

  • Original title: EFFETS DE LA CONGELATION, DECONGELATION ET RECONGELATION SUR QUELQUES PARAMETRES BIOCHIMIQUES DE LA VIANDE BOVINE.
  • Record ID : 1985-2481
  • Languages: French
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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