THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT
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
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
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
University of Veterinary and Pharmaceutical Sciences Brno
Czech Republic
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
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
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
References
1. Leygonie, C., T.J. Britz, and L. C. Hoffman. 2012. Impact of freezing and thawing on the quality of meat . Meat Sci. 91:93–98. (Review)
2. Li, B., and D.-W. Sun. 2002. Novel methods for rapid freezing and thawing of foods—A review. J. Food Eng. 54:175–182
3. M.M. Farouke, K.J. Wieliczko, I. Merts. Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Science, 66 (2003), pp. 171–179
4. A. Lagerstedt, L. Enfalt, L. Johansson, K. Lundstrom. Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi Meat Science, 80 (2008), pp. 457–461
5. C. Vieira, M.Y. Diaz, B. Martínez, M.D. García-Cachán. Effect of frozen storage conditions (temperature and length of storage) on microbial and sensory quality of rustic crossbred beef at different states of aging.Meat Science, 83 (2009), pp. 398–404
6. R.A. Lawrie. Anonymous (Ed.), Lawrie’s meat science (6th ed.), Technomic Publishing Inc., Lancaster, PA (1998), pp. 1–336
7. Xiong, Y.L. (2000). Protein oxidation and implications for muscle food quality. In: Antioxidants in muscle foods (edited by E. Decker & C. Faustman). pp. 3–23, 85–111, 113–127. Chichester: John Wiley & Sons.
8. M.C. Añón, A. Calvelo. Freezing rate effects on the drip loss of frozen beef. Meat Science, 4 (1980), pp. 1–14
9. K.W. McMillin. Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Science, 80 (2008), pp. 43–65
10. Kondratowicz J, Chwastowska I, Matusevicius P. 2006. Sensory quality of pork and total microbial count depending on deep-freeze storage time and thawing method. Vet Zootech 33(55):43–6.
11. Lambert IH, Nielsen JH, Andersen HJ, Ørtenblad N. 2001. Cellular model for induction of drip loss in meat. J of Agri Food Chem 49(10):4876–83.
12. M. Bhattacharya, M.A. Hanna, R.W. Mandigo. Effect of frozen storage conditions on yields, shear strength and color of ground beef patties. Journal of Food Science, 53 (3) (1988), pp. 696–700
13. Esguerra, C. M. (1994). Quality of cold-set restructured beef steak: effects of various binders, marination and frozen storage. Meat Industry Research Institute of New Zealand. Publication MIRINZ 945.
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
Views: 874
Email this article 