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Freezing and thawing of meat.

Vriezen en ontdooien van vlees.

Author(s) : MOERMAN P. C.

Type of article: Article

Summary

The physical properties of fresh and frozen meat are different. As a result of these differences the speed of freezing is three times higher than the speed of thawing. Fresh meat had to be frozen as quick as possible to obtain small ice crystals. Thawing had to be carried out slowly, to achieve the absorption of the water by the proteins. Several freezing and thawing methods are reviewed. The tempering of frozen meat is also discussed. Microwaves, which are less suitable for thawing, are very good for tempering of meat.

Details

  • Original title: Vriezen en ontdooien van vlees.
  • Record ID : 2002-1422
  • Languages: Dutch
  • Source: Koude & Luchtbehandeling - vol. 94 - n. 11
  • Publication date: 2001/11
  • Document available for consultation in the library of the IIR headquarters only.

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