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PRODUCTION OF WEEP IN PACKAGED REFRIGERATED BEEF.

Author(s) : ZARATE J. R., ZARITZKY N. E.

Type of article: Article

Summary

THE INFLUENCE OF TEMPERATURE, 273 AND 277 K (0 AND 4 DEG C), STORAGE TIME, CHARACTERISTICS OF FLEXIBLE PLASTIC FILM USED IN PACKAGING (PERMEABILITY AND HEAT SHRINKING), AND AREA PER UNIT VOLUME OF MEAT CUT WERE DETERMINED IN SEMITENDINOSUS AND L. DORSI MUSCLE. HEAT SHRINKING OF THE FILM REDUCED RELEASE OF WEEP, AND THIS EFFECT BECAME MORE IMPORTANT WHEN TEMPERATURE INCREASED ; AT 273 AND 277 K PERCENTAGE OF WEEP REPRESENTED 68 AND 51% OF THE VALUES CORRESPONDING TO NONSHRINKING CONDITION. WEIGHT OF EXUDATE WAS CORRELATED TO EQUIVALENT AREA OF THEMEAT PIECES AND A LINEAR RELATIONSHIP WAS ESTABLISHED BETWEEN PERCENTAGE OF WEEP AND EQUIVALENT AREA PER UNIT VOLUME OF SAMPLE.

Details

  • Original title: PRODUCTION OF WEEP IN PACKAGED REFRIGERATED BEEF.
  • Record ID : 1985-2458
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 1; 1985.01-02; 155-159; 191; 9 fig.; 19 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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