2016
DOI: 10.17221/138/2016-cjfs
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Combined beef thawing using response surface methodology

Abstract: Based on four thawing methods (still air, still water, ultrasonic wave, and microwave) and single-factor tests, we established a four-factor three-level response surface methodology for a regression model (four factors: pH, drip loss rate, cooking loss rate, protein content). The optimal combined thawing method for beef rib-eye is: microwave thawing (35 s work/10 s stop, totally 170 s) until beef surfaces soften, then air thawing at 15°C until the beef centre temperature reaches –8°C, and finally ultrasonic th… Show more

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Cited by 4 publications
(1 citation statement)
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“…One of the ways to improve the defrosting process is the combined application of methods from the first and second groups [26,27,28] or their combination with other physical processes. For example, it's possible to modify the vacuum-steam method of meat thawing combining the initial stage of freeze-drying or the new vacuum-sublimation-rehydration method of thawing [29,30] with gamma irradiation for frozen beef in vacuum packaging and its subsequent thawing [31], or combining of the frozen meat exposure to a low-voltage electrostatic field together with high-moisture way of thawing of pork steaks [23].…”
Section: Introductionmentioning
confidence: 99%
“…One of the ways to improve the defrosting process is the combined application of methods from the first and second groups [26,27,28] or their combination with other physical processes. For example, it's possible to modify the vacuum-steam method of meat thawing combining the initial stage of freeze-drying or the new vacuum-sublimation-rehydration method of thawing [29,30] with gamma irradiation for frozen beef in vacuum packaging and its subsequent thawing [31], or combining of the frozen meat exposure to a low-voltage electrostatic field together with high-moisture way of thawing of pork steaks [23].…”
Section: Introductionmentioning
confidence: 99%