By B. W. Berry, G. Charalambous, K. F. Leddy
This booklet offers a complete precis of the printed learn relating to freezing of meat and chicken items. one of the features handled are: freezing expense, frozen garage temperature, frozen garage time, temperature fluctuations, thawing and packaging, and their effect on microbiology, garage existence symptoms, palatability, texture, histology, cooking homes, weight losses and chemical constitutents of beef and chicken products.
The details is gifted in an easy-to-use tabular shape. Summaries of person study experiences and papers are divided into fourteen major sections. for every precis, the standards Studied and features Evaluated are first pointed out. A concise, but sufficiently certain, description of the aim and technique is given, through effects and reviews. A basic end, interpretation or remark decided through the unique authors, the authors of this ebook, or either is gifted lower than the heading of normal reviews, and every precis concludes with the whole reference citation.
Meat Freezing will function an invaluable resource of knowledge for these concerned with study or carrying out literature studies during this sector.
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Extra info for Meat Freezing: A Source Book
Maximum quantities of DNA and nitrogen released in drip, indicative of maximum cell disruption, were also observed from samples frozen at these rates. GENERAL COMMENTS Cell disruption does not correspond with uniform changes in freezing time (rate). C. , 1968. Cell disruption in broiler breast muscle related to freezing time. J. Food Sei. 33,248-250. SECTION 2 - EFFECTS OF FREEZING RATES, TEMPERATURES, SYSTEMS 30 Factors Studied: Freezing Requirements Characteristics Evaluated: Freezing Times PURPOSE AND METHODOLOGY To evaluate various factors such as freezing temperatures, air speeds, weights and packaging on fulfilling freezing requirements for the European Economic Community.
With pre-rigor lamb, freezing (regardless of rate) produced considerable toughening. However, storage at -12°C for thirty-five days produced considerable tenderization. GENERAL COMMENTS With pre-rigor lamb, freezing will occur before cold shortening can develop and if it can be stored for twenty-eight to thirty-five days at a relatively high (-12°C) storage temperature, the propensity to thaw shorten and become tough should be reduced. L. , 1980. Rapid freezing, frozen storage and the tenderness of lamb.
Microbiological testing commenced within five hours of selection. Total bacterial counts, plus species identifications were made. RESULTS AND COMMENTS Bacterial counts on frozen cutlets ranged from 20,000 to 15 million/g with a median of350,000. 8 billion/g. Pseudomonas-Achromobacter species, microbacteria and micrococci were the predominant organisms. GENERAL COMMENTS This study revealed that over a period of purchase selections, with veal and pork cutlets, frozen product can be expected to have fewer bacteria than non-frozen cutlets.