Evaluation of different bovine muscles to be applied in freeze drying for instant meal. Study of physicochemical and senescence parameters.

MESSINA V; A.M. SANCHO; G GRIGIONI; FILLIPINI A; PAZOS, A; FERNANDA PASCHETTA; CHAMORRO V; NOEMI WALSOE DE RECA

ANIMAL

CAMBRIDGE UNIV PRESS

Lugar: Cambridge; Año: 2014 vol. 9 p. 723 - 727

1751-7311

eze drying for an instant meal. Physicochemical and senescence parameters were evaluated in cooked, freeze dried and rehydrated samples. The experimental part was divided into two steps. In first place Semitendinous muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analyzed. In second place economic bovine muscles such as Semimembranous and Spinalis Dorsi were submitted to the same methodology and conditions as in first place in order to compare them, analyzing the same parameters. L* and a* values were statistically significant (P