Handbook of Meat Processing

(Greg DeLong) #1

122 Chapter 5


chicken muscles and their relation to tenderness mea-
sured by sensory methods. Acta Alimentaria
6 ( 2 ): 107 – 111.
Dransfi eld , E. 1986. Conditioning of meat. Recent
Advances and Developments in the Refrigeration of
Meat Chilling, Meeting of IIR Commission C2,
Bristol, UK, Section 1.
Dransfi eld , E. 1994. Optimisation of tenderisation,
ageing and tenderness. Meat Science 36 : 105 – 121.
Dawson , L. E. 1971. Stability of frozen poultry meat and
eggs. In Quality and Stability of Frozen Foods — Time -
Temperature Tolerance and Its Signifi cance , edited
by W. B. Van Arsdel , M. J. Copley , and R. L. Olson.
New York : Wiley.
Dransfi eld , E. 1974. Infl uence of freezing on the eating
quality of meat. In Meat Freezing: Why and How?
Meat Research Institute Symposium , No. 3, edited by
C. L. Cutting. Langford, UK : Meat Research Institute.
Enser , M. 1974. Factors affecting the development of
oxidative rancidity in frozen meat. In Meat Freezing:
Why and How? Meat Research Institute Symposium ,
edited by C. L. Cutting. Langford, UK : Meat Research
Institute.
Everington , D. W. 2001. Development of equipment for
rapid freezing. In Rapid Cooling of Food , Meeting of
IIR Commission C2, Bristol, UK, Section 2.
Fernandez - Martin , F. , L. Otero , M. T. Solas , and P. D.
Sanz. 2000. Protein denaturation and structural
damage during high - pressure - shift freezing of porcine
and bovine muscle. Journal of Food Science
65 : 1002 – 1008.
Gilbert , S. E. , R. Whyte , G. Bayne , S. M. Paulin , R. J.
Lake , and P. van der Logt. 2007. Survey of domestic
food handling practices in New Zealand. International
Journal of Food Microbiology 117 ( 3 ): 306 – 311.
Grujic , R. , L. Petrovic , B. Pikula , and L. Amidzic. 1993.
Defi nition of the optimum freezing rate. 1.
Investigation of structure and ultrastructure of beef M.
Longissimus dorsi frozen at different freezing rates.
Meat Science 33 : 301 – 318.
Gortner , W. A. , F. Fenton , F. E. Volz , and E. Gleim.
1948. Effect of fl uctuating storage temperatures on
quality of frozen food. Industrial Engineering
Chemistry 40 : 1423 – 1246.
Harrison , D. L. , J. L. Hall , D. L. Mackintosh , and G. E.
Vail. 1956. Effect of post mortem chilling on the
keeping quality of frozen pork. Food Technology
10 : 104 – 108.
Hill , M. A. , and G. Glew , 1973. Organoleptic assess-
ment of products frozen by two methods: Liquid nitro-
gen and blast freezing. Journal of Food Technology
8 : 205 – 210.
IIR 2006. Recommendations for the Processing and
Handling of Frozen Foods. Paris : International
Institute of Refrigeration.
Irie , M. , and H. J. Swatland. 1993. Prediction of fl uid
losses from pork using subjective and objective pale-
ness. Meat Science 33 : 277 – 292.
Jakobsson , B. , and N. E. Bengtsson. 1969. The infl uence
of high freezing rates on the quality of frozen ground
beef and small cuts of beef. Proceedings of the 15th
European Meeting of Meat Research Workers 482.

between 8 and 15 months, and high - stability
meats, which include all red meat except
pork, could be stored for more than 15
months.


References

Anonymous. 2008. Fresh vs. Frozen Steaks, USDA
Prime Beef and Black Angus, Online. Buy steak for
mail order delivery. MyButcher.com. Accessed 14
October 2008. 〈 http://www.mybutcher.com/stores/xq/
xfm/Store_id.634/page_id.61/qx/store.htm 〉.
ASHRAE 2006. ASHRAE Handbook — Refrigeration.
Atlanta, Ga. : American Society of Heating,
Refrigerating and Air - Conditioning Engineers.
Bech - Jacobsen , K. , and L. B ø gh - S ø rensen. 1984. TTT -
Studies of different retail packed pork products. In
Thermal Processing and Quality of Foods , edited by
P. Zeuthen , J. C. Cheftel , C. Eriksson , M. Jul , H.
Leniger , P. Linko , G. Varela , and G. Vos. London :
Elsevier Applied Science.
Bendall , J. R. 1972. The infl uence of rate of chilling on
the development of rigor and cold shortening. In Meat
Chilling — Why and How? Meat Research Institute
Symposium No 2 , C. L. Cutting, 3.1 – 3.6. Langford,
UK : Meat Research Institute.
Bendall , J. R. 1974. The snags and snares of freezing
rapidly after slaughter. In Meat Freezing: Why and
How? Meat Research Institute Symposium No. 3 ,
edited by C. L. Cutting. Langford, UK : Meat Research
Institute.
Bernholdt , H. F. 1974. Merchandising frozen meats and
consumer attitudes in purchasing and preparation. In
Meat Freezing — Why and How? Meat Research
Institute Symposium No 3 , edited by C. L. Cutting.
Langford, UK : Meat Research Institute.
Buts , B. , M. Casteels , E. Claeys , and D. Demeyer. 1986.
Effects of electrical stimulation, followed by moder-
ate cooling, on meat quality characteristics of veal
Longissimus dorsi. Meat Science 18 : 271 – 279.
Cornforth , D. 1994. Color — Its basis and importance In
Advances in Meat Research Series, Volume 9 , Quality
Attributes and Their Measurement in Meat, Poultry
and Meat Products , A. M. Pearson , and T. R. Dutson.
London : Blackie Academic and Professional.
Critchell , J. T. , and J. Raymond. 1912. A History of the
Frozen Meat Trade , 2nd ed. London : Constable and
Company Ltd.
Carrol , R. J. , R. J. Cavanaugh , and F. P. Rorer. 1981.
Effects of frozen storage on the ultrastructure of
bovine muscle. Journal of Food Science 46 : 1091 –
1094 , 1102.
CSIRO. 1988. Tender beef. Meat Research News Letter
88/4.
Cutting , C. L. 1970. The infl uence of freezing practice
on the quality of meat and meat. The Proceedings of
the Institute of Refrigeration 66 : 51 – 65.
Dobrzycki , J. , E. Pietrzak , and A. Hoser. 1977.
Rheological characteristics of fresh and frozen

Free download pdf