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High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef
Author(s) -
ZHAO YANYUN,
FLORES ROLANDO A.,
OLSON DENNIS G.
Publication year - 1998
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.1365-2621.1998.tb15724.x
Subject(s) - hydrostatic pressure , chemistry , food science , beef cattle , cooked meat , zoology , biology , thermodynamics , physics
High hydrostatic pressure (HHP) during thawing of frozen beef was investigated by measuring temperature changes in frozen beef and the pressurization fluid. Frozen ground beef sample variables were pressure levels (140, 210, 280, and 350 MPa), times (5, 15, and 30 min), sample diameters (55, 65, and 80 mm), and initial temperatures (7, 11, 18 and 22°C). Properties of cooked patties were compared between beef thawed using HHP and using conventional thawing (atmospheric pressure at 3°C). Pressures of 210 to 280 MPa provided a critical processing range that effectively thawed the beef. Sample size and initial temperature did not affect thawing rate. The lowest temperature at which the beef was efficiently thawed was‐24+2°C. HHP treated beef thawed much faster than controls. HHP thawing resulted in similar color and texture to controls.