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EFFECTS OF FREEZING RATE AND STORAGE TIME ON THE STRUCTURAL PROPERTIES OF MINCED MEAT.

Author(s) : MITTAL G. S., BARBUT S.

Type of article: Article

Summary

THEGELATION AND RHEOLOGICAL PROPERTIES OF MINCED BEEF MEAT FROZEN (FOR 1 WEEK AND 6 MONTHS) AT 3 FREEZING RATES (INSTANT, FAST, AND SLOW) AND AN UNFROZEN CONTROL WERE DETERMINED. THE RELATIONSHIPS BETWEEN SHEAR RATE AND SHEAR STRESS FOR THE DIFFERENT RAW MEAT BATTERS WERE NON-LINEAR AND RESEMBLED BINGHAM PSEUDOPLASTIC BEHAVIOUR. CONTINUOUS EVALUATION OF THE MODULUS OF RIGIDITY (G) DURING COOKING (0.5 K/MIN) REVEALED DIFFERENT GELATION PATTERNS ONLY ABOVE 333 K (60 DEG C). INSTANTLY FROZEN MEAT RESULTED IN THE SAME G VALUES AS THE FRESH MEAT, WHEREAS THE FAST AND SLOW FREEZING RESULTED IN HIGHER G VALUES AFTER 1 WEEK OF STORAGE ; HOWEVER, THE G VALUES OF THE SLOW FREEZING TREATMENT WAS SIGNIFICANTLY REDUCED AFTER 6 MONTHS.

Details

  • Original title: EFFECTS OF FREEZING RATE AND STORAGE TIME ON THE STRUCTURAL PROPERTIES OF MINCED MEAT.
  • Record ID : 1992-0674
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 24 - n. 3
  • Publication date: 1991

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