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EFFECT OF RATES OF FREEZING AND THAWING ON THE QUALITY OF PRERIGOR FROZEN BEEF.

Author(s) : KUNIS J., RICHTER R., RADESPIE L E.

Summary

THE INFLUENCE OF FREEZING AND THAWING RATES ON THE QUALITY OF ELECTROSTIMULATED AND NON-TREATED MEAT (LONGISSIMUS DORSI) WAS STUDIED (PH VALUE, DRIP, WATER-ABSORPTION CAPACITY, SHEAR VALUE). THE BEST QUALITY WAS OBSERVED IN NON-STIMULATED MEAT FROZEN AT A RATE OF 2.5 CM/H AND IN ELECTROSTIMULATED MEAT FROZEN AT A RATE OF 1.8 CM/H. THE THAWING RATE IS LESS SIGNIFICANT THAN THE FREEZING RATE. ELECTRICAL STIMULATION MAKES MEAT MORE SENSITIVE TO CHANGES IN FREEZING AND THAWING TEMPERATURES.

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Details

  • Original title: EFFECT OF RATES OF FREEZING AND THAWING ON THE QUALITY OF PRERIGOR FROZEN BEEF.
  • Record ID : 1992-1727
  • Languages: English
  • Publication date: 1990/09/24
  • Source: Source: C. R. Réun. Dresde, IIF/Proc. Dresd. Meet., IIR
    1990-4; 721-730; 12 fig.; 3 tabl.; 5 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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