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Influence of the freezing procedure: modification of characteristics of normal pork meat, as well as those of pork meat with PSE- and DFD-traits.

Einfluss von Gefrierverfahren: Veränderung der Eigenschaften von normalem, PSE- und DFD-Schweinefleisch.

Author(s) : KONDRATOWICZ J., BAK T., DENABURSKI J.

Type of article: Article

Summary

The aim of the study was to investigate the influence of two different freezing procedures on certain physicochemical and sensory features of normal-, pale, soft, exudative (PSE) meat, and dark, firm, dry (DFD) meat. The lowest physicochemical values have been found in PSE-meat. The normal meat was characterised by medium values, while DFD-meat showed the highest values. Using the traditional freezing method with cold wind, the frozen meat showed lower pH values and higher heating losses as that of frozen in liquid carbon dioxide. The organoleptic evaluation revealed that in case of DFD-meat, traditional low-temperature freezing should be preferred, even to carbon dioxide freezing.

Details

  • Original title: Einfluss von Gefrierverfahren: Veränderung der Eigenschaften von normalem, PSE- und DFD-Schweinefleisch.
  • Record ID : 2001-0341
  • Languages: German
  • Source: Fleischwirtschaft - vol. 80 - n. 3
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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