Basis for the method of characterization for quick frozen beef

MASCHERONI R.; AÑÓN, M.C.; CALVELO, A

MEAT SCIENCE

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 1981 vol. 5 p. 457 - 472

0309-1740

For better commercial development simple methods of quality control are needed to distinguish between quick frozen and normally frozen products. Usually thespeci.fications for quick frozen meat have been limited to a description of the freezing process rather than to the estabIishment of quality standards which could be detected by" tests on the product itself.In a previous paper a maximum in the weight of drip obtained on thawing wasidentified at local freezing times (--I°C to --7°C) of 17rain. The higher thefreezing rate, the deeper the position of this maximum. Simultaneously, a computer model was developed to define the local freezing time and link it with an average freezing rate, through the simulation of heat t ransfer, during meat processing in plate freezers. On these bases a chara=;erisation of quick frozen meat has beenquantitatively developed in terms of the maximum position.