INVESTIGADORES
ZARITZKY Noemi Elisabet
artículos
Título:
The production of weep in packaged refrigerated beef
Autor/es:
ZARATE J.; ZARITZKY NOEMI.
Revista:
JOURNAL OF FOOD SCIENCE
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 1985 vol. 50 p. 155 - 159
ISSN:
0022-1147
Resumen:
The effect of storage conditions on the production of natural exudate (weep) in packaged refrigerated beef was analyzed. The influence of temperature (0º and 4ºC), 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 reducedrelease 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.
