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THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT
https://doi.org/10.21323/2114-441X-2016-1-06-09
Abstract
Abstract
The effect of conventional and shock freezing on thaw drip loss and firmness of beef meat was studied. The meat samples was frozen in conventional freezer at -18 °C and shock frozen meat samples reached -50 °C temperature. Drip loss was measured by weighing the meat sample during thawing. The firmness was performed with TA-XT Plus Texture Analyzer with the volodkevich bite jaws. The firmness score and thaw drip loss differences did not been recognized between conventional and shock freezing meat excluding 7th day.
About the Authors
M. KralCzech Republic
Ing., PhD.
Department of Hygiene and Technology of Vegetable Foodstuffs
Faculty of Veterinary Hygiene and Ecology
Palackého tř. 1946/1; 612 42 Brno
Ph.: +420 54156 2702
K. Honzirkova
Czech Republic
Bc.
Department of Hygiene and Technology of Vegetable Foodstuffs
Faculty of Veterinary Hygiene and Ecology
Palackého tř. 1946/1; 612 42 Brno
Ph.: +420 54156 2704M. Pospiech
Czech Republic
MVDr., Ph.D.
Faculty of Veterinary Hygiene and Ecology
Department of Hygiene and Technology of Vegetable Foodstuffs
Palackého tř. 1946/1, 612 42 Brno
Tel. +420 54156 2704
B. Tremlova
Czech Republic
Doc. MVDr., Ph.D.
Faculty of Veterinary Hygiene and Ecology
Department of Hygiene and Technology of Vegetable Foodstuffs
Palackého tř. 1946/1; 612 42 Brno
Ph.: +420 54156 2700
M. Zdarsky
Czech Republic
Mgr., Ph.D.
Faculty of Veterinary Hygiene and Ecology
Department of Gastronomy
Palackého tř. 1946/1; 612 42 Brno
Ph.: +420 54156 2618
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Supplementary files
For citation: Kral M., Honzirkova K., Pospiech M., Tremlova B., Zdarsky M. THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT. Theory and practice of meat processing. 2016;1(1):6-9. https://doi.org/10.21323/2114-441X-2016-1-06-09
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