THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT
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. T...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2016-06-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/5 |
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| author | M. Kral K. Honzirkova M. Pospiech B. Tremlova M. Zdarsky |
| author_facet | M. Kral K. Honzirkova M. Pospiech B. Tremlova M. Zdarsky |
| author_sort | M. Kral |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-6e20cc1c0fe44deeac5e2c52f11041e5 |
| institution | Kabale University |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2016-06-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-6e20cc1c0fe44deeac5e2c52f11041e52025-08-20T03:35:20ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2016-06-01116910.21323/2114-441X-2016-1-06-091THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEATM. Kral0K. Honzirkova1M. Pospiech2B. Tremlova3M. Zdarsky4University of Veterinary and Pharmaceutical Sciences BrnoUniversity of Veterinary and Pharmaceutical Sciences BrnoUniversity of Veterinary and Pharmaceutical Sciences BrnoUniversity of Veterinary and Pharmaceutical Sciences BrnoUniversity of Veterinary and Pharmaceutical Sciences BrnoAbstract 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.https://www.meatjournal.ru/jour/article/view/5freezingbeefdrip lossfirmness |
| spellingShingle | M. Kral K. Honzirkova M. Pospiech B. Tremlova M. Zdarsky THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT Теория и практика переработки мяса freezing beef drip loss firmness |
| title | THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT |
| title_full | THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT |
| title_fullStr | THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT |
| title_full_unstemmed | THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT |
| title_short | THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT |
| title_sort | effect of conventional and shock freezing on drip loss and textural parameters of beef meat |
| topic | freezing beef drip loss firmness |
| url | https://www.meatjournal.ru/jour/article/view/5 |
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