Journal of Food Science · 1980 · 159 citations · 29 references
AgricultureAnimal SciencesFood ScienceFood PreservationFood ProcessingMeat ScienceMeat PreservationMeat ProcessingMeat QualityMeat Shelf LifeMeat StorageStorage Effects On QualityFresh Meat Shelf LifeFrozen Meat StorageFrozen StorageLeanMeat FreezingMeat Quality During StorageSensory Panel AssessmentStorage Effects On Meat Quality
ABSTRACT Frankfurter quality was monitored to evaluate effects of frozen storage on meat components. After fresh meat controls were tested, beef, pork, and pork fat were frozen and stored at −17.8°C for 1–37 wk. At 6‐wk intervals, functional and quality tests were performed on thawed and control meat samples and on frankfurters made from the samples. Frozen storage significantly affected beef and pork lean (drip loss, % solids and N in drip, extractable protein, water binding, emulsifying capacity) and fat (beef‐thiobarbituric acid and pork‐peroxide values); frankfurters produced from these ingredients were also affected (cooking tests, penetration force, sensory panel scores).
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