Effect of thawing rate on the exudate production of forzen beef

GONZALEZ SANGUINETTI S; AÑON, MARÍA CRISTINA; A. CALVELO

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1985 vol. 50 p. 697 - 700

0022-1147

The effect of thawing rate on the amount of exudate produced wasanalyzed. Increments of the thawing time (reduction of the thawingrate) led to a decrease of exudate production. The results obtainedby measuring the exudate volume produced at different times afterthawing and histological experiences suggested that exudate production was a consequence of the incomplete reabsorption of the extracellular water. A heat transfer model with simultaneous thawingwas used for calculating the operating conditions leading to low exudate production.