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EFFECT OF FREEZING ON THE MECHANICAL PROPERTIES OF LAMB LOIN CHOPS
Author(s) -
SUTER D. A.,
MARSHALL W. H.,
DUTSON T. R.,
CARPENTER Z. L.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01194.x
Subject(s) - inflection point , composite material , young's modulus , elasticity (physics) , materials science , elastic modulus , deformation (meteorology) , loin , modulus , tangent modulus , chemistry , mathematics , food science , geometry
The effect of freezing on the mechanical properties of lamb chops was evaluated. Fresh and frozen lamb chops (20 pairs) were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X‐Y plotter. Core samples (1.27 cm diam) from the longissimus dorsi muscle of the cooked lamb chops were sheared at the rate of 5 cm/min by use of a Warner‐Bratzler shearing device in the testing machine. From the force‐deformation curves, the following values were determined: (1) force, stress, deformation and strain at point of inflection, bioyield and rupture points; (2) area under the curve; (3) apparent modulus of elasticity; and (4) secant modulus. The values for apparent modulus of elasticity, deformation, strain, secant modulus and area under the force‐deformation curve to the point of inflection were significantly (P < 0.05) different for fresh and frozen chops. Analysis of force data and stress values indicated that these values were not influenced significantly by freezing and subsequent frozen storage.