The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals1,2
| Autor: | Siroj Pokharel, B. Lobaugh, C. Beauchamp, Asia L. Haack, J. J. Hosch, Kim Varnold, Chris R. Calkins, Lasika S. Senaratne, Jerilyn Hergenreder |
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| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Journal of Animal Science. 91:483-490 |
| ISSN: | 1525-3163 0021-8812 |
| DOI: | 10.2527/jas.2012-5223 |
| Popis: | The objective of this study was to evaluate processing methods for frozen beef subprimals; the effects of freezing and thawing rates on tenderness, sensory properties, and retail display were evaluated. There were 6 treatments: fresh, never frozen 14 d wet aged (14D); fresh, never frozen 21 d wet aged (21D); blast frozen-fast thawed (BF); blast frozen-slow thawed (BS); conventionally frozen-fast thawed (CF); and conventionally frozen-slow thawed (CS). All frozen beef subprimals were aged for 14 d before freezing. Three beef subprimal cuts, rib eye roll (n=90), strip loin (n=90), and top sirloin butt (n=90), were used with 3 replications of 5 samples per treatment per week (total of 9 wk, n=270). Blast freezing occurred by placing spacers between the boxes of meat on pallets at -28°C with high air velocity for 3 to 5 d. Conventional freezing occurred with boxes of meat stacked on pallets and placed in a -28°C freezer with minimal air movement for at least 10 d. Fast thawing of subprimals (to an internal temperature of -1°C to 1°C) occurred by immersion in a circulating water bath ( 0.05). All LL and LT beef steaks had approximately 4 d to 40% discoloration, and all GM steaks had over 3 d to 40% discoloration. Steaks from the LL and LT began to discolor at about 3 d, and the GM began to discolor after 1 d. For all beef subprimals, purge loss during storage and thawing was significantly greater for the slow-thawed subprimals (P |
| Databáze: | OpenAIRE |
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