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EFFECTS OF RIGOR, SALT, FREEZING, LYOPHILIZATION AND STORAGE TIME ON PH, WATER-HOLDING CAPACITY AND SOLUBLE PROTEIN NITROGEN IN BEEF MUSCLE.

Author(s) : KUO J. C., OCKERMAN H. W.

Type of article: Article

Summary

THE WATER-HOLDING CAPACITY (WHC) OF FROZEN AND RECONSTITUTED LYOPHILIZED (FREEZE-DRIED) BEEF (BOTH PRE-AND POST-RIGOR) INCREASED (P LOWER THAN 0. 05) WITH THE INCREASE IN SALT LEVELS (0, 2 AND 4%). FREEZE-DRIED AND RECONSTITUTED BEEF HAD LOWER (P LOWER THAN 0.05) WHC THAN THE FROZEN CONTROL AT ALL SALT LEVELS TESTED. THE FREEZE-DRYING PROCESS MAY DAMAGE SOME OF THE BEEF MUSCLE PROTEINS. THE WHC OF THE FREEZE-DRIED BEEF (BOTH PRE-AND POST-RIGOR) DECREASED (P LOWER THAN 0.05) WITH THE INCREASE OF STORAGE TIME (10 WEEKS).

Details

  • Original title: EFFECTS OF RIGOR, SALT, FREEZING, LYOPHILIZATION AND STORAGE TIME ON PH, WATER-HOLDING CAPACITY AND SOLUBLE PROTEIN NITROGEN IN BEEF MUSCLE.
  • Record ID : 1985-0846
  • Languages: English
  • Source: Journal of Food Protection - vol. 47 - n. 4
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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