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

MESSINA V; SANCHO A.; FILLIPINI S; PAZOS A; PASCHETTA A; CHAMORRO V; WALSÖE DE RECA N.E.

ANIMAL

CAMBRIDGE UNIV PRESS

Lugar: Cambridge; Año: 2015

1751-7311

The aim of the present research was to determine physicochemical and colour changes in bovine muscles when they were submitted to cooking, freeze-drying and rehydrated process. Due to, that freeze-drying is an expensive method but an excellent option for instant meal, two types of economic muscles were evaluated in order to consider it as suitable for an instant meal. In first place Semitendinous was chosen to establish parameters of cooking, freeze drying and rehydrated due to it is considered a homogeneous muscle. Physicochemical and colour properties were analyzed. In second place Semimembranous and Spinalis Dorsi (economic muscles) were submitted to the same conditions as in first place analyzing the same parameters. L* and a* values were statistically significant (p