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High hydrostatic pressure effects on rapid thawing of frozen beef.

Author(s) : ZHAO Y. Y., FLORES R. A., OLSON D. G.

Type of article: Article

Summary

High hydrostatic pressure (HHP) during thawing of frozen ground beef is investigated by measuring temperature changes in frozen beef and the pressurization fluid. Properties of cooked patties are compared between beef thawed using HHP and conventional thawing. Pressures of 210 to 280 megapascals provided a critical processing range that effectively thawed the beef. The lowest temperature at which the beef is efficiently thawed is -24 more or less 2 deg C. HHP treated beef thawed much faster than controls with similar colour and texture.

Details

  • Original title: High hydrostatic pressure effects on rapid thawing of frozen beef.
  • Record ID : 1999-1737
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 2
  • Publication date: 1998/03
  • Document available for consultation in the library of the IIR headquarters only.

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