Effect of ultrasound processing of meat before freezing on its texture after thawing

• Autorzy: Dolatowski Z. , Stasiak D.M. , Latoch A.
• Języki publikacji: EN

Abstrakty

EN

The paper presents the results of studies on ultrasound processing of meat after slaughter on the changes of texture properties after freezing and thawing. The studies were carried out on M.semimembranosus of young slaughter cattle with a liveweight of 450-500 kg. The samples were processed with ultrasounds of the frequency of 25 kHz and intensity of 2 W/cm2. After slaughter they were chilled, frozen and thawed. The parameters of texture (hardness, cohesiveness, elasticity) of thermally treated meat were measured by TPA test (50% deformation, 10 mm/min). Texture tests were conducted with the use of Instron device model 4302.

Słowa kluczowe

EN

cohesiveness; freezing; texture change; meat; thawing; hardness; meat industry; food industry; elasticity; ultrasound processing

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
• Rocznik: 2000
• Tom: 03
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume3/issue2/engineering/art-02.html

Twórcy

autor

Dolatowski Z.

• University of Agriculture in Lublin, 44 Doswiadczalna, 20-236 Lublin, Poland

autor

Stasiak D.M.

autor

Latoch A.

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