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Sensorial quality and weight loss of horse meat frozen using liquid carbon dioxide or air-blast methods then frozen for 6 months.

Zmiany masy i jakosc sensoryczna miesa konskiego mrozonego przy uzyciu skroplonego dwutlenku wegla i metoda owiewowa w czasie 6-miesiecznego przechowywania chlodniczego.

Author(s) : KONDRATOWICZ J., KAWALKO P.

Type of article: Article

Summary

Freezing using liquid carbon dioxide was compared with conventional air-blast freezing during storage over a 6-month period. The study investigated dorsal muscles from 45 horses and demonstrated that on thawing, weight loss was lower in meat frozen using carbon dioxide. The organoleptic qualities such as odour - intensity and olfactory stimulation - were preserved to a greater extent. Freezing using cryogenic technology also maintains flavour to a greater extent. During storage for a period of 2 weeks to 6 months, the sensorial quality of meat frozen using carbon dioxide was reduced more than that of meat frozen using air-blast-freezing technology.

Details

  • Original title: Zmiany masy i jakosc sensoryczna miesa konskiego mrozonego przy uzyciu skroplonego dwutlenku wegla i metoda owiewowa w czasie 6-miesiecznego przechowywania chlodniczego.
  • Record ID : 2002-1410
  • Languages: Polish
  • Source: Chlodnictwo - vol. 36 - n. 6
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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