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EFFECT OF THAWING RATE ON THE WATER BINDING CAPACITY OF BEEF FROZEN IMMEDIATELY AFTER SLAUGHTERING.

[In German. / En allemand.]

Author(s) : HONIKEL K. O., FISCHER C.

Type of article: Article

Summary

THAW RIGOR, I.E. MUSCLE SHORTENING ON THE THAWING OF MEAT FROZEN IMMEDIATELY AFTER SLAUGHTERING, WITH A HIGH ATP RATIO CAN BE PREVENTED. IF THE THAWING PROCESS IS SLOW, SO THAT ATP IS ABSORBED PRIOR TO THAWING, THE ABSENCE OF ATP ON ICE MELTING AT 272 K (-1 DEG C) WILL PREVENT MUSCLE SHRINKAGE.WHILE SLOW THAWING RESULTS IN DRIP LOSS, THAW RIGOR INCREASES THIS MUCH MORE, BEING SHOWN BY THE RELATIVE BIG DEPOSIT OF JELLY AND FAT. BY CURING MEAT IN THE WARM STATE PRIOR TO FREEZING OR BY THAWING SLOWLY, IT IS POSSIBLE TO PREVENT THAW RIGOR AND ITS NEGATIVE EFFECTS ON THE WATER BINDING CAPACITY OF MUSCLES.THIS WATER BINDING CAPACITY OF FROZEN MEAT IS NOT LESS IMPORTANT THAN THAT OF FRESH MEAT, PROVIDED COMPARABLE DATA ARE ALLOWED FOR (SAME PH VALUE) AND BY PREVENTING < THAW RIGOR > BY SUITABLE FREEZING AND THAWING.ON THE CONTRARY, THE CONSISTENCY OF SAUSAGE MEAT IS CHANGED IN TERMS OF PH, OF (RIGOR MORTIS AND < COLD SHORTENING >. THESE STUDIES CONFIRM THOSE BY HAMM, SHOWING THAT FROZEN WARM MEAT, STORED UNDER OPTIMUM CONDITIONS IS PARTICULARLY SUITABLE FOR SAUSAGE-MAKING WHEN IT IS USED IN THE FROZEN STATE. MEAT CURED PRIOR TO FREEZING IS ALSO TO BE RECOMMENDED FOR THIS, PROVIDED IT IS CURED RELATIVELY QUICKLY AFTER SLAUGHTERING, IT IS RAPIDLY FROZEN (IN THIN LAYERS) AND IT IS STORED AT 255 K (-18 DEG C).

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-1229
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 69
  • Publication date: 1980/09
  • Document available for consultation in the library of the IIR headquarters only.

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