Effects of Frozen Storage on Functionality of Meat for Processing

Miller, Arthur J.; Ackerman, S. A.; Palumbo, Samuel A.

doi:10.1111/j.1365-2621.1980.tb07541.x

Cited by 145 publications

(86 citation statements)

References 27 publications

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“…These thawing methods are time consuming and require external heating, after which change in the quality of the meat occur (Kang et al, 2007). Changes which take place during the thawing processes of frozen meat include the growth of microorganisms, weight loss due to drip loss, and color change (Berry, 1994; Kondratowicz et al, 2008), effect of WHC (Miller et al, 1980;Sebranek, 1979;Zhuang, 2012), increase of rancidity (Lannari and Zaritzky, 1991;Sebranek et al, 1978), denaturation of protein (Wagner and Anon, 1985;Wagner and Anon, 1986) and softening of tissues, which results in a changes which are quite apparent to the consumer (Fennema, 1973;Jason, 1974;Kim et al, 1990).…”

Section: Introductionmentioning

confidence: 99%

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

Kim¹,

Jeong²,

Ku³

et al. 2013

Korean Journal for Food Science of Animal Resources

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In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at -45 o C and electro-magnetic freezing at -55 o C, were thawed by 4 thawing methods with refrigeration (4±1 o C), room temperature (RT, 25 o C), cold water (15 o C), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached 0 o C. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

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Section: Introductionmentioning

confidence: 99%

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

Kim¹,

Jeong²,

Ku³

et al. 2013

Korean Journal for Food Science of Animal Resources

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“…Jo et al (2014) found that the WHC of muscle freezing/thawing treatment is lower than that of fresh controls, and this is in accordance the findings of this study. Miller et al (1980) noted that the WHC percentage decreases for pork and beef meat because of damage to the muscle tissue from being frozen. Ngapo et al (1999) showed that damaged cell membranes cause the drip exudate from the intracellular space to the extracellular space, which results in the easy release of drips from the muscle tissue.…”

Section: Water-binding Propertiesmentioning

confidence: 99%

“…Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License products (Miller et al, 1980).…”

Section: Introductionmentioning

confidence: 99%

Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals

Kim¹,

Shim²,

Yoo³

et al. 2015

Afr. J. Food Sci.

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Meat rapidly decomposes and discolours due to oxidation and enzyme activity; therefore, it must be frozen when stored. This study investigates the effects of different freezing and thawing processes on pork quality. Pork meat was frozen by natural convection freezing (NCF, -38°C), individual quick-freezing (IQF, -45°C), or liquid nitrogen freezing (LNF, -100°C). Freezing was completed when the thermocouple temperature reached -12°C. The meat was then placed in a general showcase at -24°C for 24 h. Thawing was conducted by natural convection thawing (NCT, 25°C) or running water thawing (RWT, 10°C). The cooking loss and drip loss contents of the samples did not significantly differ, whereas the thawing loss contents were higher in the NCF sample than that in the other samples. Compared to fresh meat, the L * , a * , and b * colour values decreased and the total colour difference (ΔE) was similar in the samples subjected to IQF/RWT. The pH values of all the samples except for the one subjected to NCF were significantly increased than that in fresh meat (p < 0.05). IQF/RWT Treatment resulted in the highest water-holding capacity and maintained homogenous tissue similar to fresh pork; however, the shear force value was lower than those in the other frozen/thawed samples. These results suggest that the IQF/RWT process was optimal for pork.

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“…기존 국내의 한우육 관련 연구는 한우육의 품질 구명 Kim and Lee, 2003;Moon et al, 2006;Rhee and Kim, 2001;Park et al, 2002)과 수입육 에 대비하여 한우육의 육질 및 상강도 등이 우수하며 맛 성분 함량이 높다는 (Hwangbo et al, 2001;Park et al, 1994;Yang et al, 2007;Lee et al, 2009) (Winger and Fennema, 1976;Yamamoto and Samejima, 1977;Miller et al, 1980). (Bendall, 1978).…”

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Effect of temperature and relative humidity in refrigerator on quality traits and storage characteristics of Pre-packed Hanwoo loin

Seol¹,

Kim²,

Kim³

et al. 2014

Korean Journal of Agricultural Science

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: This study was carried out to determine the effect of storage condition, such as temperature or relative humidity (RH) in home-style refrigerator, on the change of quality traits and storage characteristics of Hanwoo M. longissimus to find out the condition for prolongation of shelf-life with maintaining the meat quality for consumers. Samples were sliced in 1±0.2 cm thickness, and packed in foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator (5℃/17% RH, Control), and chambers of 5℃/55% RH (T1), 5℃/85% RH (T2), and -1℃/99% RH (T3), respectively. Quality traits (color, pH, water holding capacity, shear force and grilling loss) and storage characteristics (thiobarbituric acid reactive substances, volatile basic nitrogen and total microbes) were measured at 1, 4, 7, 14 and 21 days after storage. Lightness of Hanwoo loin stored in T1, T2 and T3 were higher than that of control until 14 days of storage, however at the end of storage (21 days) control showed significantly higher than other treatments (p<0.05). Redness and Yellowness of Hanwoo loin samples stored in T1 and T3 were significantly higher than others during all storage period (p<0.05). The water holding capacity (WHC) of control was significantly higher than others until 14 days of storage (p<0.05), however, Hanwoo loin stored in T2 was the highest (63.64±7.62 kg/cm 2 ) at 21 days of storage. Hanwoo loin stored in T1 showed significantly lower shear force than others during all storage period (p<0.05). There was no consistent tendency in pH and grilling loss during storage in all treatments. Hanwoo loin stored in T1 showed lower TBARS value than others during storage period, however there was a rapid increase to 0.34±0.27 mg malonaldehyde/kg meat at 21 days of storage. And, all the treated samples (from T1 to T3) showed significantly lower VBN values at 21 days of storage (p<0.05). The population of total aerobic microbes were significantly increased in all treatments as storage period increasing, and the population of T3 (2.28±0.57 logCFU/g) was the lowest at 21 days of storage (p<0.05). From those results, it could be predicted the better storage condition to maintain the meat quality and prolong the shelf-life of Hanwoo loin by lowering the temperature and adjusting the humidity about 55%.

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Effects of Frozen Storage on Functionality of Meat for Processing

Cited by 145 publications

References 27 publications

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals

Effect of temperature and relative humidity in refrigerator on quality traits and storage characteristics of Pre-packed Hanwoo loin

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