ShareINFLUENCE OF DIFFERENT FREEZING AND STORAGE CONDITIONS ON QUALITY AND CHARACTERISTICS OF BEEF CUTS.
Author(s) : VERBEKE R., HOOF J. van, LAUWERS H.
Type of article: Book chapter
Summary
STORAGE TEMPERATURE AND TIME CONDITIONS USED IN DOMESTIC FREEZING WERE SHOWN TO AFFECT SOME QUALITY ASPECTS OF POLYETHYLENE PACKED BEEF CUTS. SOME PARAMETERS SUCH AS EXTRACTABLE MYOFIBRILLAR PROTEINS, MYOGLOBIN AND LIPID OXIDATION WERE SIGNIFICANTLY ALTERED IN FROZEN-THAWED CUTS. HOWEVER, FREEZING AND THAWING RATES HAD NO DEMONSTRABLE EFFECT ON SENSORY QUALITY CHARACTERISTICS AND WERE OF MINOR IMPORTANCE FOR THE EATING QUALITY OF THE MEAT. TIME OF STORAGE HAS BEEN PROVEN TO BE THE MAIN FACTOR ENHANCING CHEMICAL AND PHYSICAL DETERIORATION OF THE MUSCLE TISSUE.
Details
- Original title: INFLUENCE OF DIFFERENT FREEZING AND STORAGE CONDITIONS ON QUALITY AND CHARACTERISTICS OF BEEF CUTS.
- Record ID : 1985-1561
- Languages: English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 522-527; 1 tabl.; 18 ref.
- Publication date: 1984
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Meat; Beef; Organoleptic property; Steak; Packaging; Freezing
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- Date : 1990
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- Date : 1988
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- Date : 1989
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