INFLUENCE OF THE FREEZING RATE ON THE RHEOLOGICAL AND GELATION PROPERTIES OF DARK POULTRY MEAT.

Type of article: Article

Summary

THE GELATION AND RHEOLOGICAL PROPERTIES OF POULTRY MEAT FROZEN AT 3 RATES (INSTANT BY LIQUID NITROGEN, FAST, AND SLOW) AND A NON-FROZEN CONTROL WERE STUDIED. THE RELATIONSHIPS BETWEEN THE SHEAR RATE AND SHEAR STRESS FOR THE DIFFERENT RAW-MEAT BATTERS WERE FOUND TO BE NON-LINEAR AND FOLLOWED THE BINGHAM PSEUDOPLASTIC BEHAVIOUR. THE WATER-HOLDING CAPACITY WAS SIGNIFICANTLY HIGHER FOR THE FROZEN TREATMENTS COMPARED WITH THE NON-FROZEN CONTROL. THE DIFFERENCES COULD BE RELATED TO THE DEGREE OF DAMAGE TO THE MUSCLE THAT RESULTED FROM THE SLOWER FREEZING.

Details

Original title: INFLUENCE OF THE FREEZING RATE ON THE RHEOLOGICAL AND GELATION PROPERTIES OF DARK POULTRY MEAT.
Record ID : 1991-0705
Languages: English
Source: Br. Poult. Sci. - vol. 69 - n. 5
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Meat; Rheology; Organoleptic property; Quick freezing; Control (generic); Freezing