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Influence of thawing methods on the quality of frozen meat and the drip loss.

Author(s) : AMBROSIADIS I., THEODORAKAKOS N., GEORGAKIS S., LEKAS S.

Type of article: Article

Summary

The influence of thawing conditions on weight loss on structural changes of myofibrils, on sensory and other physico-chemical properties of beef M. semitendinosus was investigated. The greatest drip loss was registered at a slow thawing procedure (at 4 deg C). Total losses (thawing and cooking) on the contrary were not influenced by the thawing conditions. The highest penetration depth values were recorded for refrigerator- and microwave-thawed meat. Tenderness of these samples were also preferred by the taste panel. The most intense fiber damage was found in samples thawed at a low rate and the least in the frozen samples.

Details

  • Original title: Influence of thawing methods on the quality of frozen meat and the drip loss.
  • Record ID : 1995-3028
  • Languages: English
  • Source: Fleischwirtschaft - vol. 74 - n. 3
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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