THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEATJournal: Theory and practice of meat processing (Vol.1, No. 1)
Publication Date: 2016-03-25
Authors : M. Kral; K. Honzirkova; M. Pospiech; B. Tremlova; M. Zdarsky;
Page : 6-9
Keywords : freezing; beef; drip loss; firmness;
The effect of conventional and shock freezing on thaw drip loss and firmness of beef meat was studied. The meat samples was frozen in conventional freezer at -18 °C and shock frozen meat samples reached -50 °C temperature. Drip loss was measured by weighing the meat sample during thawing. The firmness was performed with TA-XT Plus Texture Analyzer with the volodkevich bite jaws. The firmness score and thaw drip loss differences did not been recognized between conventional and shock freezing meat excluding 7th day.
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