Effect of freezing storage on physicochemical properties of vacuum-packed beef
2011
Domaradzki, P. | Skalecki, P. | Florek, M. | Litwinczuk, A.,UP Lub - Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Towaroznawstwa i Przetworstwa Surowcow Zwierzecych
The objective of the study was to assess the impact of freezing storage (for 30 days) on the texture parameters ans physicochemical properties of a vacuum-packed beef. The research material consisted of musculus longissimus lumborum (MLL) samples taken from 20 right half-carcasses of bullocks aged approximately 18 months, of the Black-and-White variety, the Polish Holstein-Fresian breed. Each sample was divided into two parts and vacuum-packed in polyethylene bags. Next, one part was analyzed 48 hours after slaughter, and the other part was tested after freezing storage for 30 days at -20 degree C. It was found that the freezing storage caused the electrical conductivity, gumminess and hardness to significantly increase and the springiness and shear force to significantly decrease. Additionally, a significant increase in the per cent content of yellow colour was observed. The results obtained showed that, despite the occurred changes, the physicochemical quality of beef after the 30 day freezing storage was satisfactory
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