Investigation of the Physico-Chemical and Microstructure Changes of Beef Meat During Frozen Storage at −23°C

Lakehal, Saliha; Bennoune, Omar; Ayachi, Ammar

doi:10.18485/meattech.2021.62.2.5

Cited by 1 publication

(2 citation statements)

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“…To measure the Aw of a meat sample using the Hygroscope (BT-RS1 Rotronic, Germany) according to the procedure described by Lakehal et al [17], the sample should be chopped into small pieces and placed in a sample cup with a volume of three quarts. The probe of the device should be inserted into the sample cup and the humidity and temperature data should be allowed to stabilize.…”

Section: Water Activity (Aw)mentioning

confidence: 99%

“…Histological analysis was performed to investigate possible changes in beef microstructure during different thawing methods compared to fresh samples. For histological examination, specimens were prepared according to Lakehal et al [17], with some modifications. The samples were fixed in 10% formalin for 48 h and then dehydrated with graduated ethanol for 10 h. After dehydration, the samples were clarified by soaking them in xylene for 45 min, twice.…”

Section: Microstructure Observation Under Light Microscopementioning

confidence: 99%

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Physicochemical and structural properties of beef meat thawed using various methods

Lakehal

et al. 2023

RC FCV-LUZ

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Four meat thawing techniques that are most commonly used in daily life were used: refrigerator thawing, microwave thawing, ambient temperature thawing, and water thawing, to evaluate the physico-chemical and histological alterations in thawed beef. After thawing, the structural, chemical, and physical characteristics of beef meat were evaluated. The results showed that meat thawed in the refrigerator at 4°C was characterized by the highest pH value (5.65 ± 0.02) and a significant difference (P<0.05) compared to meat thawed by other thawing methods. Also for the electrical conductivity, it reached the highest value (1.442 ± 1,012) in the microwave oven (P<0.05); meanwhile, water activity decreased significantly after thawing regardless of the thawing method (P<0.05). On the other hand, refrigerator thawing resulted in the least amount of water loss (1.23%) with P<0.05, while high levels of microwave energy caused significant water loss, represented by thawing loss and cooking loss (4.37% and 44.47%), respectively, with P<0.05. Among different thawing methods, microwave thawing had the highest level of TBARS, with a mean of 0.25 ± 0.034 mg·kg-1 (P<0.05). Regarding the color, the lightness (L*) value in the microwave-thawed samples decreased significantly (P<0.05) compared to the fresh control. Histologically, samples that were thawed in a refrigerator preserved the integrity of the fibers' structure after thawing better than other methods; samples thawed in a microwave, however, caused more structural damage. To ensure that it thaws uniformly and to retain the meat's quality as close to its fresh quality as possible, it is typically advised to thaw meat in a slower, more gradual manner, such as in the refrigerator.

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Section: Water Activity (Aw)mentioning

confidence: 99%

Section: Microstructure Observation Under Light Microscopementioning

confidence: 99%