Detectability of the degree of freeze damage in meat depends on analytic-tool selection
| Autor: | Stefania Gudrun Bjarnadottir, Daniel Münch, Ørjan G. Martinsen, Han Zhu, Frøydis Bjerke, Bjørg Egelandsdal, Sisay Mebre Abie, Hilde Raanaas Kolstad, Alex Mason |
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| Rok vydání: | 2019 |
| Předmět: |
business.industry
Spectrum Analysis Cryogenic freezing Sus scrofa 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Degree (temperature) Red Meat 0404 agricultural biotechnology Food Storage Defrosting Freezing Microscopy Electron Scanning Animals Environmental science Quality monitoring Muscle Skeletal Process engineering business Food Science |
| Zdroj: | Meat Science |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2019.02.002 |
| Popis: | Novel freezing solutions are constantly being developed to reduce quality loss in meat production chains. However, there is limited focus on identifying the sensitive analytical tools needed to directly validate product changes that result from potential improvements in freezing technology. To benchmark analytical tools relevant to meat research and production, we froze pork samples using traditional (−25 °C, −35 °C) and cryogenic freezing (−196 °C). Three classes of analyses were tested for their capacity to separate different freeze treatments: thaw loss testing, bioelectrical spectroscopy (nuclear magnetic resonance, microwave, bioimpedance) and low-temperature microscopy (cryo-SEM). A general effect of freeze treatment was detected with all bioelectrical methods. Yet, only cryo-SEM resolved quality differences between all freeze treatments, not only between cryogenic and traditional freezing. The detection sensitivity with cryo-SEM may be explained by testing meat directly in the frozen state without prior defrosting. We discuss advantages, shortcomings and cost factors in using analytical tools for quality monitoring in the meat sector. |
| Databáze: | OpenAIRE |
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