A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics
2009
Farag, K.W. | Duggan, E. | Morgan, D.J. | Cronin, D.A. | Lyng, J.G.
The effect of defrosting rate (slow conventional air vs. fast radio frequency (RF) method) on water holding properties of lean beef meat (whole, minced and comminuted) was investigated using a conventional centrifugation method (drip loss), nuclear magnetic resonance relaxometry (NMR) and dielectric spectroscopy. Tempering by radio frequency (RF) or a conventional air method had no subsequent effect (P [greater-than or slanted equal to]0.05) on drip loss. However, thawing by RF resulted in a significant decrease in drip loss (P <0.05) when compared to air thawing. Micronutrient loss (μg/mL of drip) was also greater in air thawed samples (P <0.05). NMR T ₂ distributions did not show any marked difference between thawing methods. The dielectric properties of lean beef, measured from 0.01-20GHz at 5°C, were higher following RF thawing. Increased comminution reduced dielectric values, while fine comminution gave an additional fraction in the NMR T ₂ distribution. These results provide valuable information on water binding in meat following RF tempering/thawing.
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