Handbook of Meat Processing
Aging/Tenderization Mechanisms 103 Revisiting the conversion of muscle into meat and the underlying mechanisms. Meat Science 74 ...
104 Chapter 4 and solubility. Journal of Animal Science 72 : 1209 – 1223. Van Laack , R. L. , C. Faustman , and J. G. Sebranek. ...
105 Chapter 5 Freezing/Thawing Christian James and Stephen J. James Introduction Modern commercial meat freezing has a surprisin ...
106 Chapter 5 sub - zero temperatures but does not undergo a phase change and freeze until the pressure is released. Rapid nucle ...
Freezing/Thawing 107 pre - rigor state. However, pork and beef car- casses, with their greater insulation of fat, cool more slow ...
108 Chapter 5 “ drip. ” Drip can be referred to by a number of different terms including “ purge loss, ” “ press loss, ” and “ t ...
Freezing/Thawing 109 vidual pieces or cartons of smaller portions. In commercial situations, freezing rates of 0.5 cm h^ −^1 in ...
110 Chapter 5 (Morrissey et al. 1998 ). This process can also be signifi cantly slowed in frozen meat if oxygen is completely el ...
Freezing/Thawing 111 rapidly deteriorate. Meat that has lost its attractiveness during frozen storage because of oxidation of ox ...
112 Chapter 5 comes the problem of uneven air distribution, since each item is subjected to the same velocity/time profi le. Som ...
Freezing/Thawing 113 liquid ice. Such systems may achieve higher rates of heat transfer than the single - state liquids (Maria e ...
114 Chapter 5 are commonly believed to have the main infl uence on frozen storage life. Storage Temperature Extensive data are a ...
Freezing/Thawing 115 1200 1000 800 600 400 Storage life of beef (days) 200 0 –40 –30 –20 Temperature (°C) –10 0 Figure 5.2. Expe ...
116 Chapter 5 Packaging Packaging has a large direct effect on storage life, especially in fatty meats and meat prod- ucts, and ...
Freezing/Thawing 117 of meat. During the freezing operation, surface temperatures are reduced rapidly, and bacterial multiplicat ...
118 Chapter 5 on the other hand, employ heat generation inside the product. There is no simple guide to the choice of an optimum ...
Freezing/Thawing 119 Thermal Thawing/Tempering Methods Air Air is used in the vast majority of thawing/ tempering applications. ...
120 Chapter 5 be produced during the process, such as when energy is absorbed at the surface rather than penetrating all of the ...
Freezing/Thawing 121 or quarters, or boned out in cartons. Freezing times in such systems are typically 25 to 72 hours. Some off ...
122 Chapter 5 chicken muscles and their relation to tenderness mea- sured by sensory methods. Acta Alimentaria 6 ( 2 ): 107 – 11 ...
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