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Influence of freezing method on thaw drip and protein loss of low-voltage electrically stimulated and non-stimulated sheeps' muscle.

Author(s) : SACKS B., CASEY N. H., BOSHOF E., ZYL H. van

Type of article: Article

Summary

Five freezing methods were applied: by cryogen at -65 deg C, by cryogen at -90 deg C, in a freezer room at -21 deg C, in a freezing tunnel at -21 deg C, and in a home freezer at -25 deg C. Measurement of the freezing rate. Analysis of the thaw drip rate and protein losses during thawing (0 to 96 hours) of meat stored at -20 deg C for 48 hours or 2.5 months. Freezing by cryogen reduces thaw drip. This advantage disappears if the storage period is too long. The effects of electrical stimulation are discussed.

Details

  • Original title: Influence of freezing method on thaw drip and protein loss of low-voltage electrically stimulated and non-stimulated sheeps' muscle.
  • Record ID : 1994-2377
  • Languages: English
  • Source: Meat Sci. - vol. 34 - n. 2
  • Publication date: 1993

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