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Titre du document / Document title

Effect of enrichment and different methods of freezing on the weight losses and taste qualities of horsemeat during cold storage

Auteur(s) / Author(s)

KONDRATOWICZ J. (1) ; BAK T. (1) ; MELLER Z. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Chair of Evaluation and Utilization of Animal Raw Material, Faculty of Animal Bioengineering, Olsztyn University of Agriculture and Technology, Olsztyn, POLOGNE

Résumé / Abstract

The experiment included an analysis of the effect of different freezing methods and time of cold storage on weight losses and taste qualities of horsemeat. The research was conducted on 180 samples taken from the dorsal muscle (m. longissimus dorsi). The freezing process was carried out according to: a traditional method, i.e. in a container ventilation chamber, a method based on using liquid carbon dioxide and a two-stage method, making use of both carbon dioxide and a ventilation chamber. When the freezing process was over, the meat temperature was equal to ca. 245 K (-28°C). Two kinds of meat, i.e. 'enriched' by an injection of fat, administered in order to produce artificial marbling, and 'normal'- not subjected to the above treatment (control samples) were examined. After two-week and three-month cold storage, meat samples were analyzed in a laboratory. The lowest weight losses in the process of freezing, storing and thawing were observed when horsemeat was frozen by means of liquid carbon dioxide and the two-stage method, and the highest - in the case of freezing based on the ventilation method. Meat frozen applying the ventilation method was characterized by the best organoleptic features, meat processed by means of liquid carbon dioxide - by worse ones, and that frozen according to the two-stage system - by the worst ones. As the time of cold storage was prolonged to 3 months, certain organoleptic features deteriorated. It was found that fat-injected meat was characterized by better taste quality than 'normal' meat.

Revue / Journal Title

Polish journal of food and nutrition sciences    ISSN  1230-0322 

Source / Source

1999, vol. 8, no2, pp. 185-193 (10 ref.)

Langue / Language

Anglais

Editeur / Publisher

Institute of Animal Reproduction, Olsztyn, POLOGNE  (1992) (Revue)

Mots-clés anglais / English Keywords

Enrichment

;

Refrigerated storage

;

Organoleptic properties

;

Horse meat

;

Longissimus cervicis and longissimus thoracis muscles

;

Freezing

;

Cold room

;

Liquid carbon dioxide

;

Lipids

;

Weight loss

;

Meat product

;

Food preservation

;

Mots-clés français / French Keywords

Enrichissement

;

Entreposage frigorifique

;

Propriété organoleptique

;

Viande cheval

;

Muscle long dorsal

;

Congélation

;

Chambre froide

;

Carbone dioxyde liquide

;

Lipide

;

Perte poids

;

Produit carné

;

Conservation aliment

;

Mots-clés espagnols / Spanish Keywords

Enriquecimiento

;

Almacenamiento frigorífico

;

Propiedad organoléptica

;

Carne caballo

;

Músculo dorsal largo

;

Congelación

;

Cámara de frío

;

Carbono dióxido líquido

;

Lípido

;

Adelgazamiento

;

Producto de carne

;

Conservación alimento

;

Localisation / Location

INIST-CNRS, Cote INIST : 11688, 35400008557762.0050

Nº notice refdoc (ud4) : 1924903



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