EFFECT OF FREEZING STORAGE ON PHYSICOCHEMICAL PROPERTIES OF VACUUM-PACKED BEEF

Apply

 EFFECT OF FREEZING STORAGE ON PHYSICOCHEMICAL PROPERTIES OF VACUUM-PACKED BEEF 

Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 4

Abstract

 The objective of the study was to assess the impact of freezing storage (for 30 days) on the texture parameters and physicochemical properties of a vacuum-packed beef. The research material consisted of musculus longissimus lumborum (MLL) samples taken from 20 right half-carcasses of bullocks aged approximately 18 months, of the Black-and-White variety, the Polish Holstein-Friesian breed. Each sample was divided into two parts and vacuum-packed in polyethylene bags. Next, one part was analyzed 48 hours after slaughter, and the other part was tested after freezing storage for 30 days at -20 °C. In the samples, the following parameters were determined: pH, specific electrical conductivity - EC (mS/cm), colour according to CIE L*a*b*, TBARS index, thawing loss (in meat after freezing), cooking loss, texture parameters (TPA and shear force), and basic chemical composition (in the analyzed meat before freezing.). It was found that the freezing storage caused the electrical conductivity, gumminess and hardness to significantly increase and the springiness and shear force to significantly decrease. Additionally, a significant increase in the per cent content of yellow colour (b*) was observed. The results obtained showed that, despite the occurred changes, the physicochemical quality of beef after the 30 day freezing storage was satisfactory.

Authors and Affiliations

Piotr Domaradzki, Mariusz Florek, Anna Litwińczuk

Keywords

Prozdrowotne właściwości resweratrolu

Resweratrol (3,5,4’-trihydroksy-trans-stilben) jest naturalną fitoaleksyną, syntetyzowaną m.in. w skórkach winogron w odpowiedzi na infekcje grzybicze, stres oksydacyjny oraz promieniowanie UV. W wysokim stężeniu wystę...

BASIC CHEMICAL COMPOSITION, CONTENT OF MICRO- AND MACROELEMENTS AND ANTIO XIDANT ACTIVITY OF DIFFERENT VARIETIES OF GARLIC’S LEAVES POLISH ORIGIN

The aim of this study was to comparison of chemical components and antioxidant activity in leaves of winter and spring varieties of garlic, obtained from POLAN Company; Krakow, Poland) as well as in leaves of wild (bea...

EP ID EP116307
DOI 10.15193/zntj/2011/77/117-126
Views 39
Downloads 0