TECHNOLOGICAL RESPONSE OF TWO BOVINE MUSCLES SUBJECTED TO FREEZE-DRYING PROCESS

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

Punta del Este

Congreso; 60th International Congress of Meat Science and Technology; 2014

The aim of this research was to determine the performance of Semitendinosus and Spinalis dorsi muscles submitted to cooking, freeze-drying and rehydration process. Even though freeze-drying is an expensive method, it constitute an excellent option to be considering in an instant meal processing, specially ones to be use in natural disaster. After rehydration, Semitendinosus samples were darker and more red when compare to cooked ones. A different behavior was seen for Spinalis dorsi samples because they separated and fragmented after freeze-drying was carried out. Results showed a general better performance of Semitendinosus muscle under the present processing conditions, even though the microstructure of the cell was mainly modified.