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Comportement de cristallisation et qualité de la viande congelée.

Crystallization behavior and quality of frozen meat.

Auteurs : DANG D. S., BASTARRACHEA L. J., MARTINI S., MATARNEH S. K.

Type d'article : Article de périodique, Synthèse

Résumé

Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.

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Pages : 20

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Détails

  • Titre original : Crystallization behavior and quality of frozen meat.
  • Identifiant de la fiche : 30029259
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Foods - vol. 10 - n. 11
  • Éditeurs : MDPI
  • Date d'édition : 11/2021
  • DOI : http://dx.doi.org/10.3390/foods10112707

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