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

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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. Kral
University of Veterinary and Pharmaceutical Sciences Brno
Czech 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
University of Veterinary and Pharmaceutical Sciences Brno
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 2704


M. Pospiech
University of Veterinary and Pharmaceutical Sciences Brno
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
University of Veterinary and Pharmaceutical Sciences Brno
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
University of Veterinary and Pharmaceutical Sciences Brno
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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