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Production of Weep in Packaged Refrigerated Beef
Author(s) -
ZARATE J. R.,
ZARITZKY N. E.
Publication year - 1985
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.1365-2621.1985.tb13299.x
Subject(s) - exudate , chemistry , volume (thermodynamics) , food science , zoology , botany , biology , thermodynamics , physics
The effect of storage conditions on the production of natural exudate (weep) in packaged refrigerated beef was analyzed. The influence of temperature (0° and 4°C), storage time, characteristics of flexible plastic film used in packaging (permeability and heat shrinking), and area per unit volume of meat cut were determined in semitendinosus and L. dorsi muscle. Heat shrinking of the film reduced release of weep, and this effect became more important when temperature increased; at 0°C and 4°C percentage of weep represented 68% and 51% of the values corresponding to nonshrinking condition. Weight of exudate was correlated to equivalent area of the meat pieces and a linear relationship was established between percentage of weep and equivalent area per unit volume of sample.