A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization

Belozerov, A. G.; Berezovskiy, Yuriy M.; Королев, И. А.; Sarantsev, T. A.

doi:10.21323/2414-438x-2020-5-4-29-34

Cited by 2 publications

(2 citation statements)

References 10 publications

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“…The temperature deviation from the initial temperature of the sample measured by the sensor makes it possible to calculate the thermal conductivity of the material under study according to the relationship: 0.9 °C [28]. At the temperatures close to cryoscopic temperature, the amoun in meat of different grades may vary by more than 30% [29,30,31].…”

Section: Methodsmentioning

confidence: 99%

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Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures

Berezovsky

Королев

Sarantsev

2021

Teor. prakt. pererab. mâsa (Print)

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Thermal conductivity factor and specific isobaric heat capacity of food products are currently the most important parameters in the development of mathematical models for food freezing and thawing and in improving production technology. There is significant variance among the existing experimental data for the thermal conductivity factor in meat. Most of the modern calculated relationships are based on the nutritional approach, which favorably differs by the ability to calculate the thermophysical characteristics of any food products. However, the calculation error at the subcryoscopic temperatures may be 15% to 20%. The development of superchilling as a way of storing meat requires high accuracy of freezing time calculation, including vacuumpacked boneless meat. In the presented article, the authors investigated hydrogen index, cryoscopic temperature, frozen moisture proportion and thermal conductivity factor for beef M. longissimus dorsi samples of NOR and DFD grades. It was found that DFD beef is characterized by 10% to 12% higher values of thermal conductivity factor in comparison with NOR grade. Using the method of regression analysis, the authors developed empirical relationships for calculating the thermal conductivity factor of meat depending on its temperature and pH level. Unlike cryoscopic temperature and frozen moisture proportion, pH is easy to measure and may be easily used on a conveyor belt for more accurate assessment of meat thermophysical properties. With an increase in pH from 5.3 to 7, an increase in cryoscopic temperature is observed from minus 0.94 °C to minus 0.72 °C. It has been shown that one of the factors for the higher cryoscopic temperature and higher pH level of DFD beef is higher water-holding capacity with less strongly bound moisture.

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Section: Methodsmentioning

confidence: 99%

“…With an increase in the pH of beef from 5.5 to 6.9, the cryoscopic temperature increases from minus 1.5 °C to minus 0.9 °C [28]. At the temperatures close to cryoscopic temperature, the amount of frozen moisture in meat of different grades may vary by more than 30% [29,30,31].…”

Section: Introductionmentioning

confidence: 99%

Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures

Berezovsky

Королев

Sarantsev

2021

Teor. prakt. pererab. mâsa (Print)

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Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins

Corrette,

Jeneske,

Rimmer

et al. 2024

Meat and Muscle Biology

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The objective of this study was to evaluate the impact of applying electrostatic field (EF)–assisted thawing on the quality attributes of previously frozen beef striploin. Beef striploins from both sides of 12 USDA Choice carcasses were halved, frozen at −40°C, and thawed under 4 EF voltage treatments: 0 kV (control), 2.5 kV, 5 kV, and 10 kV. After reaching the internal temperature of −1°C, striploins were weighed for yield calculation, swabbed for microbial analysis, fabricated into steaks, and assigned to either 0- or 14-d aging period and retail displayed for 0 or 7 d. Subjective and objective color measurements were taken during the retail display. Upon completion of retail display, Warner-Bratzler shear force (WBSF), cook loss, sarcomere length, troponin-T degradation, muscle fiber spacing, lipid oxidation, antioxidant capacity, pH, and proximate analysis were performed. All EF treatments increased purge loss compared to the control (P<0.05) and did not improve thawing speed, with samples from 10 kV actually taking the longest to thaw (P<0.05). The 2.5 kV and 5 kV samples aged 14 d showed less discoloration than those from 0 kV and 10 kV, and 5 kV samples aged 14 d had higher a* than those from the other treatments (P<0.05). Samples thawed under 10 kV showed a reduction in WBSF compared to the control (P<0.05), but there was no impact of EF on aerobic plate count, sarcomere length, troponin-T degradation,relative fat %, crude protein %, moisture %, purge protein concentration, pH, lipid oxidation, or antioxidant capacity for either the hydrophilic (water soluble) and lipophilic (lipid soluble) portion of the samples (P>0.05). Overall, our study determined that there was no economic benefit to apply EF during thawing regarding yield and purge loss. However, the application of EF may improve tenderness and extend shelf life of beef during retail display.

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A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization

Cited by 2 publications

References 10 publications

Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures

Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures

Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins

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