Titre :
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Weight loss during freezing and the storage of frozen meat
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Auteurs :
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O. Bustabad
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Type de document :
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article/chapitre/communication
|
Année de publication :
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1999
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Format :
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p. 1-11
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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VIANDE
;
CONGELATION
;
CONSERVATION PAR LE FROID
;
PERTE DE MASSE
;
EMBALLAGE
;
TEMPS DE CONGELATION
;
QUALITE ORGANOLEPTIQUE
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Résumé :
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Beef and pork, in sides or quarters, were chilled and then frozen and stored for six months, in stores with different cooling systems, different temperatures and in some cases a covering was used. Some meat was frozen without a previous chilling. The weight loss was determined and the results were statistically analysed by a multiple step-by-step regression. The meat was assessed by sensory analysis. The storage of meat in air-cooled stores resulted in greater weight loss than those resulting from pipe-cooled stores. If the meat is packed, then the former type of store is preferred. Temperature of storage has a highly significant effect upon the weight loss and packing is the most significant variable, being more important in the case of beef. Qualitative changes occurring during frozen storage are not organoleptically detected.
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Source :
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Journal of Food Engineering, vol. 41, n°1
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