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EFFECTS OF FROZEN STORAGE ON FUNCTIONALITY OF MEAT FOR PROCESSING
Author(s) -
MILLER A. J.,
ACKERMAN S. A.,
PALUMBO S. A.
Publication year - 1980
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.1365-2621.1980.tb07541.x
Subject(s) - food science , thiobarbituric acid , chemistry , lean meat , lipid oxidation , processed meat , peroxide value , meat packing industry , biochemistry , antioxidant , lipid peroxidation
ABSTRACT Frankfurter quality was monitored to evaluate effects of frozen storage on meat components. After fresh meat controls were tested, beef, pork, and pork fat were frozen and stored at −17.8°C for 1–37 wk. At 6‐wk intervals, functional and quality tests were performed on thawed and control meat samples and on frankfurters made from the samples. Frozen storage significantly affected beef and pork lean (drip loss, % solids and N in drip, extractable protein, water binding, emulsifying capacity) and fat (beef‐thiobarbituric acid and pork‐peroxide values); frankfurters produced from these ingredients were also affected (cooking tests, penetration force, sensory panel scores).