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THE FREEZING OF MEAT: HOW TO CHOOSE A FAST FREEZE.

Author(s) : COOPER T. J. R.

Type of article: Article

Summary

THE AUTHOR CONSIDERS THE EFFECT OF SLOW AND FAST FREEZING ON ICE CRYSTAL FORMATION, PROTEIN DENATURATION AND DRIP. DRIP IS NOT DEPENDENT ON FREEZING RATE, BUT ON A) POSTMORTEM TREATMENT ; B) PH ; C) SIZE OF PORTION ; D) TEMPERATURE AND STORAGE TIME AND E) THAWING CONDITIONS. THE EFFECT OF FREEZING RATE (POST RIGOR) ON MEAT TOUGHNESS IS DISCUSSED AND IS REPORTED AS HAVING LITTLE EFFECT. FREEZING PRACTICE AND THE APPEARANCE OF MEAT CONCLUDES THE ARTICLE, FILM PACKAGING AND FREEZING AT 233 K (-40 DEG C) GIVE GOOD COLOUR RETENTION. G.R.S.

Details

  • Original title: THE FREEZING OF MEAT: HOW TO CHOOSE A FAST FREEZE.
  • Record ID : 1987-0562
  • Languages: English
  • Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 89 - n. 1,056
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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