EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF
Journal: Theory and practice of meat processing (Vol.1, No. 2)Publication Date: 2016-06-25
Authors : M. A. Dibirasulaev; G. A. Belozerov; D. M. Dibirasulaev; D. E. Orlovsky;
Page : 18-25
Keywords : NOR and DFD beef; subcryoscopic temperature of storage; рH; quantity of frozen-out water;
Abstract
The comparative assessment of the experimental and computational methods for detecting the quantity of frozen-out water proposed by V. Zhadan, V. Latyshev, J. Nagаоka, L. Riedel, D. Ryutov and G. Chizhov as applied to beef in the temperature range of ?1°С to ?30 °С was carried out. It was shown that the values of frozen-out water proportion detected by the formula of J. Nagаоka were 6?7% higher than the experimental data of L.Riedel in a temperature range of ?7 °С to ?30 °С. With decrease of the meat temperature from ?7 °С to ?30 °С, the difference in the experimental data obtained by L.Riedel and V. Latyshev reaches 5%. The values corresponding to the most reliable experimental data of L. Riedel for beef (tcr = ?0,95 °С), which were adopted in the recommendations of the International Institute of Refrigeration (IIR), are most accurately described by the theoretical dependence proposed by D. Rutov. Using this dependence, the quantity of frozenout water in a temperature range of ?1°С to ?4 °С was detected as applied to NOR and DFD meat. It was established that at a difference of the cryoscopic temperature of 0,3 °С between two groups of meat, the ice content at a temperature of ?2 °С is 13,0% higher in DFD meat compared to NOR meat, and in order to ensure the same content of frozen-out water (30%), the storage temperature for NOR meat should be 0,5 °С lower than that for DFD meat.
Other Latest Articles
- Accountant Professional Judgment: Definition of Concepts and Content
- CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES
- The Use of Cash Basis and Accrual Basis in Assessing the Performance of Enterprise
- Classification of Product Losses of Supermarkets
- THE INFLUENCE OF AUTOLYSIS ON THE PROTEIN-PEPTIDE PROFILE OF Bos taurus AND Sus scrofa HEART AND AORTA TISSUES
Last modified: 2016-11-18 00:30:11