Effect of low temperatures (-18 to +5 °C) on the texture of beef lean

Meat Science

Volumn 81, Issue 1, 2009, Pages 249-254

  Farag, K W ^a   Lyng, J G ^a   Morgan, D J ^a   Cronin, D A ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Frozen beef; Radio frequency; Tempering; Tensile; Texture; Warner Bratzler

Indexed keywords

EID: 53349165522     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.07.028     Document Type: Article

References (21)

1. Alizadeh E., Chapleau N., De Lamballerie M., and Lebail A. Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo Salar) fillets. Journal of Food Science 72 5 (2007) 279-284
2. Ambrosiadis I., Theodorakakos N., Georgakis S., and Lekas S. Influence of thawing methods on the quality of frozen meat and the drip loss. Fleischwirtschaft 74 3 (1994) 284-287
3. Bengtsson N.E., Melin J., Remi K., and Söderlind S. Measurements of the dielectric properties of frozen and defrosted meat and fish in the frequency range 10-200 MHz. Journal of the Science of Food and Agriculture 14 (1963) 592-604
4. Chevalier D., LeBail A., Chourot J.M., and Chantreau P. High pressure thawing of fish (whiting): Influence of the process parameters on drip losses. Lebensmittel Wissenschaft Technologie 32 (1999) 25-31
5. Dobraszczyk B.J., Atkins A.G., Jeronimidis G., and Purslow P.P. Fracture toughness of frozen meat. Meat Science 21 1 (1987) 25-49
6. Drew K.R., Crosbie S.F., Forss D.A., Manley T.R., and Pearse A.J. Electrical stimulation and ageing of carcasses from red, fallow and New Zealand wapiti-type male deer. Journal of the Science of Food and Agriculture 43 (1988) 245-259
7. Farag K., Lyng J.G., Morgan D.J., and Cronin D.A. A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution. Meat Science (2008)
8. Farag K., Lyng J.G., Morgan D.J., and Cronin D.A. Dielectric and thermophysical properties of different beef meat blends over a temperature range of -18 to +10 °C. Meat Science 79 4 (2008) 740-747
9. Gac A. Les procédés actuels de congélation et de décongélation dans les industries alimentaires. Industries Alimentaires et Agricoles 93 9-10 (1976) 1081-1091
10. Grujic R., Petrovic L., Pikula B., and Amidzic L. Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates. Meat Science 33 (1993) 301-318
11. Heldman D.R. Factors influencing food freezing rates. Food Technology 8 (1983) 103-109
12. James S.J., and James C. Thawing and tempering. Meat refrigeration (2002), Woodhead Publishing, Cambridge 159-187
13. Judge M.D., Aberle E.D., Forrest J.C., Hedrick H.B., and Merkel R.A. Principles of meat science. 2nd ed. (1989), Kendall/Hunt Publishing Co., Iowa
14. Lewis G.J., and Purslow P.P. Connective tissue differences in the strength of cooked meat across the muscle fibre direction due to test specimen size. Meat Science 28 3 (1990) 183-194
15. Munro P.A. Tensile properties of frozen and thawed lean beef. Meat Science 9 (1983) 43-61
16. Ouali A. Meat tenderization: Possible causes and mechanisms. A review. Journal of Muscle Foods 1 2 (1990) 129-165
17. Petrovic L., Grujic R., and Petrovic M. Definition of the optimal freezing rate - 2 Investigations of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates. Meat Science 33 (1993) 319-331
18. Robertson J., Bouton P.E., Harris P.V., Shorthose W.R., and Ratcliff D. A comparison of some properties of beef and buffalo (Bubalus bubalis) meat. Journal of Food Science 48 3 (1983) 686-690
19. Sweat V.E., Haugh C.G., and Stadelman W.J. Thermal conductivity of chicken meat at temperatures between -75 and 20 degrees. Journal of Food Science 38 (1973) 158-160
20. Vincent J.F.V., Jeronimidis G., Khan A.A., and Luyten H. The wedge test a method for measurement of food texture. Journal of Texture Studies 22 (1991) 45-57
21. Zhang L., Lyng J.G., Brunton N., Morgan D., and McKenna B. Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °C. Meat Science 68 (2004) 173-184