Definition of the optimal freezing rate—2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates

Petrović, L; Grujić, Radoslav; Petrović, M.

doi:10.1016/0309-1740(93)90004-2

Cited by 87 publications

(60 citation statements)

References 23 publications

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“…Most of these effects are attributed to protein denaturation. When meat is frozen at a slow rate or warmer temperatures, there is considerably more damage done to the fibres and myofibrils (Petrovic et al, 1993). PPP and PI, individually, at levels 5% were able to maintain a high cooking yield of the minced samples compared to the blank for all four months of frozen storage.…”

Section: Principal Component Analysismentioning

confidence: 95%

Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat

Vareltzis¹,

Petridis²,

Petropoulou³

et al. 2013

JFR

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A common additive to counter the cooking losses considerations in the muscle food industry is sodium tripolyphosphate (STP), which however may pose health risk for certain segments of the population. This paper employs a Plackett-Burman design to investigate the effect of porcine plasma protein (PPP), protein isolate from bovine meat (PI), trehalose and pH of the additive mixture on cook yield and textural characteristics of minced beef during frozen storage. Results show that PI and PPP significantly (p < 0.05) increase the cooking yield throughout the storage period compared to the control sample. Fresh samples with PPP, PI and STP had ~90% cooking yield, while control sample had only 75%. PI and PPP can improve the cooking yield of minced beef for the first two months of storage by at least 20%, in a similar and comparable pattern with STP. Upon optimization the optimal values were achieved at PI concentration 2.3-5.0% and PPP levels 1.7-4.7%.

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Section: Principal Component Analysismentioning

confidence: 95%

Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat

Vareltzis¹,

Petridis²,

Petropoulou³

et al. 2013

JFR

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show abstract

“…Weight losses or processing yield during storage and reheating were not significantly affected by the type of storage. Many investigations have concluded that the size of crystals formed during freezing and storage of meat are responsible for increased weight loss during thawing and heating and decreased quality through distortion and destruction of the fibers, desiccation of the cells and exposure of the cell interior to high concentrations of electrolyte (Añ on & Calvelo, 1980;Jiménez-Colmenero, Barreto, Fermández, & Carballo, 1996;Offer & Knight, 1988;Petrović, Grujić, & Petrović, 1993;Rahelić, Gawwad, & Puač, 1985). Based on previous studies the total number of crystals and the average crystals size formed during freezing were affected, first by the thermal denaturation of the meat proteins and second by the moisture content of the final product (Jiménez-Colmenero et al, 1996).…”

Section: Effect Of Frozen Storage On Product's Qualitymentioning

confidence: 98%

Basic parameters of a new production technology for “gyros”. A shelf life study of the product at 4°C

Pexara

Ambrosiadis

Georgakis

et al. 2007

Journal of Food Engineering

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“…These values changed during freezing and showed some correlation to the spectra (Table 1). Irreversible denaturation and physical damage of myoÐbril proteins White, UF ; black, F. (Wagner and An8 on 1985 ;Petrovic et al 1993) could also be important predictors. Smaller fractions will in general give increased light scattering (Birth and Hecht 1990).…”

Section: Classiðcation Using Nir Spectramentioning

confidence: 98%

Differentiation of Frozen and Unfrozen Beef Using Near-Infrared Spectroscopy

Thyholt¹,

Isaksson²

1997

J. Sci. Food Agric.

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Freezing and thawing affects the quality of meat. The present paper focuses on using near‐infrared (NIR) diffuse reflectance spectroscopy to detect whether beef has been frozen and thawed. Intact beef and drip or centrifuged meat juice of M longissimus dorsi slices from 40 cattle were used as samples. The meat juices were analysed using dry extract spectroscopy by infrared reflection (DESIR). From centrifuged juice 80 samples were classified 100% correctly, using crossvalidation, into frozen or unfrozen beef by the K nearest neighbours method. This was obtained by high‐order principal components from 400–2500 nm spectra. Other multivariate techniques, smaller wavelength ranges and detecting refrozen, thawed beef also gave results between 90 and 100%. Analyses of drip loss, exudative properties, water‐holding capacity and dry matter of meat juice supported the interpretation of the NIR measurements. The results showed that NIR might be used as a screening method to differentiate unfrozen and frozen beef. © 1997 SCI.

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Definition of the optimal freezing rate—2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates

Cited by 87 publications

References 23 publications

Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat

Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat

Basic parameters of a new production technology for “gyros”. A shelf life study of the product at 4°C

Differentiation of Frozen and Unfrozen Beef Using Near-Infrared Spectroscopy

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