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

被引：13

作者：

Farag, K. W. ^{[1
]}

Lyng, J. G. ^{[1
]}

Morgan, D. J. ^{[1
]}

Cronin, D. A. ^{[1
]}

机构：

[1] UCD Dublin, Agr & Food Sci Ctr, UCD Sch Agr Food Sci & Vet Med, Coll Life Sci, Dublin 4, Ireland

来源：

MEAT SCIENCE | 2009年 / 81卷 / 01期

关键词：

Texture; Tensile; Warner Bratzler; Radio frequency; Tempering; Frozen beef; LONGISSIMUS-DORSI FROZEN; THERMOPHYSICAL PROPERTIES; FREEZING RATE; MEAT; RANGE; DEFINITION;

D O I：

10.1016/j.meatsci.2008.07.028

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The textural properties of beef over the temperature range -18 to +5 degrees C were measured using Warner Bratzler (WB) and tensile techniques. In addition, the effects of rapid radio frequency (RF) tempering and slower conventional air tempering on texture were compared. Temperature showed a significant effect (P < 0.05) on WB and tensile shear force, with higher values obtained at temperatures on or below -5 degrees C. Work to fracture Values showed two peaks at -15 and -3 degrees C. Sample thickness and muscle fibre direction were also important factors affecting shear force, with samples cut across fibres showing higher values. Tempering method showed no effect (P >= 0.05) oil the textural properties measured. In light of the rapid nature of RF tempering, these findings will be of interest to the meat industry. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：249 / 254

页数：6

共 21 条

[1] Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets [J].