ShareFREEZING RATE EFFECTS ON THE DRIP LOSS OF FROZEN BEEF.
Author(s) : ANON M., CALVELO A.
Type of article: Article
Summary
THE AMOUNT OF DRIP FREED ON THE THAWING OF FROZEN MEAT IS A QUALITY PARAMETER. THE DRIP AMOUNTS COLLECTED AFTER CENTRIFUGING THE SAMPLE UNDER STANDARD CONDITIONS AND THE PROTEIN CONTENT OF THE DRIP ARE CORRELATED TO FREEZING TEMPERATURES. THE DRIP AMOUNT DEPENDS ON THE TIME REQUIRED FOR LOWERING MEAT TEMPERATURE FROM 272 TO 266 K (-1 TO -7 C). THE PH AND PROTEIN CONCENTRATION OF THE DRIPS OF FRESH AND FROZEN MEAT ARE IDENTICAL: THE FREEZING RATE DOES NOT CHANGE THESE PARAMETERS. (Bull. bibliogr. CDIUPA, FR., 14, N.2, FEB. 1980, 78, 140084.
Details
- Original title: FREEZING RATE EFFECTS ON THE DRIP LOSS OF FROZEN BEEF.
- Record ID : 1981-0149
- Languages: English
- Source: Meat Sci. - vol. 4 - n. 1
- Publication date: 1980
- Document available for consultation in the library of the IIR headquarters only.
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