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EFFECT OF THAWING RATE ON THE EXUDATE PRODUCTION OF FROZEN BEEF.

Author(s) : GONZALEZ SANGUINETTI S., ANON M. C., CALVELO A.

Type of article: Article

Summary

THE EFFECT OF THAWING RATE ON THE AMOUNT OF EXUDATE PRODUCED WAS ANALYZED. INCREMENTS OF THE THAWING TIME LED TO A DECREASE OF EXUDATE PRODUCTION. THE RESULTS OBTAINED SUGGESTED THAT EXUDATE PRODUCTION WAS A CONSEQUENCE OF THE INCOMPLETE REABSORPTION OF THE EXTRACELLULAR WATER. A HEAT TRANSFER MODEL WITH SIMULTANEOUS THAWING WAS USED FOR CALCULATING THE OPERATING CONDITIONS LEADING TO LOW EXUDATE PRODUCTION.

Details

  • Original title: EFFECT OF THAWING RATE ON THE EXUDATE PRODUCTION OF FROZEN BEEF.
  • Record ID : 1986-0250
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 3; 1985.05-06; 697-700; 706; 7 fig.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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