ShareUltrasounds and metal plates: Innovative solutions for beef freezing and preservation
Ultrasound- and metal plate-assisted freezing techniques have recently been tested on beef and have outperformed conventional freezing in several key quality parameters.
In an article published in the International Journal of Refrigeration in February [1], researchers explored the effectiveness of ultrasound-assisted freezing and metal plate-assisted freezing compared to conventional methods in preserving the quality of beef.
The study evaluated the impact of these freezing techniques on beef samples, including fillet, cubed, and minced cuts, assessing attributes such as freezing time, weight loss, colour, texture, and protein denaturation.
The ultrasound-assisted freezing process was tested at three different power levels: 40%, 70%, and 100%. It was found that at 40% power, ultrasound reduced freezing times while maintaining higher total colour values and lower weight loss compared to conventional freezing. This method also contributed to a smaller ice crystal formation, which helps preserve the meat’s texture. On the other hand, increasing the ultrasound power to 100% resulted in faster freezing times but also led to greater weight loss and less desirable textural characteristics, making it less optimal for quality retention.
In comparison, the metal plate-assisted freezing method showed its advantages in preserving moisture and improving texture. By using metal plates that conduct heat more efficiently, this method resulted in firmer beef with improved shear force values, suggesting better texture after cooking. Additionally, metal plate-assisted frozen samples exhibited higher pH values and lower cooking loss compared to ultrasound-treated samples, making it a favourable option for certain cuts of beef. The method’s rapid freezing rate also minimised the formation of large ice crystals, which can damage meat fibers and affect its quality.
Ultimately, both ultrasound-assisted and metal plate-assisted freezing techniques demonstrated significant improvements over conventional freezing methods. While ultrasound at 40% power proved to be the most efficient in terms of freezing time and quality retention, metal plate-assisted freezing provided superior texture preservation, making both techniques worthy of further consideration in meat preservation and household refrigerator technologies.
More about IJR
The International Journal of Refrigeration is published by Elsevier on behalf of the International Institute of Refrigeration The journal is a must-read for keeping abreast of the latest research and industry news in refrigeration, air conditioning, and related fields. With a focus on emerging technologies and alternative refrigerants, it covers key topics such as heat pumps, food refrigeration, CO₂, ammonia, hydrocarbons, magnetic refrigeration, sorptive cooling, and solar cooling, along with advances in compressors and ejector technology. [Read more]
Source:
[1] Hira Yuksel Sarıoğlu, Safiye Nur Dirim. The effect of ultrasound-assisted freezing, metal plate assisted freezing and conventional freezing on the quality characteristics of beef samples, International Journal of Refrigeration, Volume 170, February 2025, Pages 135-149. [Download in FRIDOC]