Share

THE FREEZING AND THAWING OF MEAT. EFFECT ON MUSCLE TISSUE AND PRODUCTION OF THAW JUICE.

[In German. / En allemand.]

Author(s) : HAMM R., GOTTESMANN P., KIJOWSKI J.

Type of article: Article

Summary

MINIMUM JUICE LOSS OCCURS IF BOTH FREEZING AND SUBSEQUENT THAWING ARE DONE QUICKLY. SLOW THAWING INCREASES LOSS. IN THE CASE OF SLOW FROZEN MEAT LOSSES ARE GREATER, BUT SLOW THAW IS BETTER THAN QUICK THAW. THE JUICE PRODUCTION DEPENDS ON THE EXTENT TO WHICH ICE FORMS INSIDE AND OUTSIDE MUSCLE FIBRES, THE SIZE OF ICE CRYSTALS AND THE OSMOTIC PROCESSES DURING FREEZING AND THAWING. THE RELEASE OF MITOCHONDRIAL ENZYMES FROM THE MEMBRANES APPEARS TO BE DUE TO REMOVAL OF MOISTURE RATHER THAN THEIR DAMAGE BY ICE CRYSTALS. THE PRESENCE OF THE ENZYME IN THE JUICE DISTINGUISHES THAWED FROZEN MEAT FROM FROZEN MEAT. C.R.F.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-0543
  • Languages: German
  • Source: Fleischwirtschaft - vol. 62 - n. 8
  • Publication date: 1982/08
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing