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EFFECT OF TEMPERATURE ON THE PARTICLE SIZE DISTRIBUTION OF FLAKE-CUT MEAT.

Author(s) : SHEARD P. R., JOLLEY P. D., RUSH P. A. J.

Type of article: Article

Summary

DICED FOREQUARTER BEEF WAS FLAKED THROUGH A 12.9-MM APERTURE AT 1 K INTERVALS BETWEEN 271 AND 266 K (-2 AND -7 DEG C). SIZE MEASUREMENTS MADE USING VIDEO IMAGE ANALYSIS SHOWED THAT TEMPERATURE HAD A MARKED INFLUENCE ON PARTICLE SIZE, WITH LOWER TEMPERATURES RESULTING IN MORE AND THINNER PARTICLES WITH A GREATER SURFACE AREA THAN THOSE PRODUCED AT HIGHER TEMPERATURES. IT IS ARGUED THAT CHANGES INPARTICLE SIZE WITH TEMPERATURE CANNOT BE EXPLAINED SIMPLY ON THE BASIS OF ICE CONTENT ALONE AND THAT OTHER FACTORS, SUCH AS THE VISCOSITY OF THE UNFROZEN FLUID, ALSO INFLUENCE THE MECHANICAL PROPERTIES OF THE MEAT.

Details

  • Original title: EFFECT OF TEMPERATURE ON THE PARTICLE SIZE DISTRIBUTION OF FLAKE-CUT MEAT.
  • Record ID : 1992-1206
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 26 - n. 2
  • Publication date: 1991/04
  • Document available for consultation in the library of the IIR headquarters only.

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