EFFECT OF PRECOOLING AND RATE OF FREEZING ON THE QUALITY OF DRESSED POULTRY

1938 ◽  
Vol 16d (6) ◽  
pp. 139-152 ◽  
Author(s):  
L. Sair ◽  
W. H. Cook
Keyword(s):  
Quantitative Study ◽  
Storage Time ◽  
Freezing Point ◽  
Freezing Rate ◽  
Freezing And Thawing ◽  
Constant Rate ◽  
Minced Muscle ◽  
Minced Meat ◽  
Number Of Bacteria

The rate at which poultry is frozen has been shown to have no effect on the number of bacteria present, and little, if any, effect on the extent of surface desiccation or development of visceral taint. The development of taint appears to depend primarily on the period during which the product is held at temperatures above the freezing point, and little advantage is gained by freezing promptly after slaughter, since taint development occurs during thawing.A quantitative study of the amount of fluid exuded (drip) after freezing and thawing whole birds shows that, regardless of the rate of freezing, the whole bird does not drip. Freezing does change the condition of the water in the muscle, however, since drip can be obtained from minced meat after freezing. If minced meat is frozen within 3 hours of slaughter, the amount of drip is somewhat variable but apparently independent of the rate of freezing. If the birds are stored for 24 hours or more at 0 °C., prior to freezing, the typical curved relation between the amount of drip and the freezing rate is obtained, the drip decreasing as the freezing rate increases.Using a constant rate of freezing (2.5 hours to pass from 0° to − 5 °C.), the amount of drip decreases as the storage time prior to freezing is increased. During storage at 0 °C., the greatest decrease occurs during the first day, but continues for periods up to 2 weeks. At 10 °C., little decrease occurs during the first 5 days, after which it decreases slowly until the product spoils. The amount of drip obtained at a given rate of freezing appears to be proportional to the amount of fluid obtained from the unfrozen material, showing that the drip is determined by the condition of the water in the original minced muscle. There were some indications that the state of the water in the tissue was partly determined by the pH, but the results were not conclusive.

scholarly journals Biochemical changes in myofibrillar and sarcoplasmatic meat proteins at different freezing rates

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Biljana Bodiroga ◽  
Ljubica Vasiljević ◽  
Dragan Vujadinović ◽  
Danica Savanović ◽  
Vladimir Tomović
Keyword(s):  
Storage Time ◽  
Storage Period ◽  
Freezing Rate ◽  
Freezing Process ◽  
Myofibrillar Proteins ◽  
Capillary Gel Electrophoresis ◽  
Sarcoplasmic Proteins ◽  
Meat Samples ◽  
H 20

Freezing rate significantly affects the quality of frozen meat and its biochemicalchanges. The loss of water from the cellular structure, which, under normal conditions,acts as a mechanical barrier between protein chains, causes spontaneousinteractions of proteins that result in their denaturation. In order to determinethe content of myofibrillar and sarcoplasmic proteins in meat samples, the sampleswere frozen at rates of 0.40, 0.90, and 1.25 cm/h for a storage period of 15 days.Protein content was analyzed by capillary gel electrophoresis and high-pressure liquidchromatography. During the freezing process, the protein chains were found tobe shortened so that myofibrillar proteins were between 20 and 50 kDa, whereassarcoplasmic proteins were between 20 and 100 kDa at all the freezing rates mentioned.The results of the analysis also show that the total number of sarcoplasmicproteins (freezing rate 0.90 cm/h; 20 proteins) was lower than the total numberof myofibrillar proteins (freezing rate 0.90 cm/h; 35 proteins), and the molecularweight for both types of protens was lower 50 kDa. Further research should bedirected towards extending storage time.

scholarly journals Evaluation of sample quality from different sampling methods in Finnish soft sensitive clays

2019 ◽  
Vol 56 (8) ◽  
pp. 1154-1168 ◽  
Author(s):  
Bruno Di Buò ◽  
Juha Selänpää ◽  
Tim Tapani Länsivaara ◽  
Marco D’Ignazio
Keyword(s):  
Storage Time ◽  
Soft Clay ◽  
Test Results ◽  
Geotechnical Parameters ◽  
Sample Quality ◽  
Constant Rate ◽  
And Performance

The determination of reliable geotechnical parameters from laboratory testing is highly dependent on sample quality. Over the past decades, undisturbed sampling of soft sensitive clays has been performed using various apparatuses and procedures. This paper outlines details of the design and performance of a new Laval-type tube sampler employed for the investigation of five soft clay sites located in Finland. The investigation was conducted using the new tube sampler and two different piston samplers. The sample quality was evaluated based on the recompression volume during reconsolidation to the in situ effective stress in constant-rate-of-strain oedometer tests. Test results show that tube samples are generally characterized by higher quality, especially in low-plasticity clays. In particular, the quality of piston samples is highly affected by the apparatus condition and sampling operations. Furthermore, the influence of storage time on tube samples was investigated. To guarantee a proper confinement, and thus reduce swelling, a pressurized system was applied to the tube samples obtained in two soft clay sites. Results demonstrate that the sample quality is not significantly affected by storage time as long as the soil is properly stored in the tube.

Improvement of Freezing Quality of Food by Pre-Dehydration With Microwave-Vacuum Drying

2007 ◽  
Author(s):  
Nurkholis Hamidi ◽  
Takaharu Tsuruta
Keyword(s):  
Freezing Point ◽  
Vacuum Drying ◽  
Freezing And Thawing ◽  
Microwave Vacuum Drying ◽  
Partial Dehydration ◽  
Chamber Temperature ◽  
Quality Of Food ◽  
Pre Treatment ◽  
Freezing Chamber

Partial dehydration through microwave vacuum drying has been applied to tuna, oyster and mackerel before freezing in order to reduce quality damages upon freezing and thawing. Samples were subjected to microwave vacuum drying at pressure of 4 kPa and temperature less than 25°C in order to remove some water from the samples. Two freezing conditions, freezing chamber temperature at −20°C and −80°C, were used in this experiment. The experimental results showed that decreasing the water content in tuna could lower the freezing point temperature and made the freezing time become shorter. It was also found that removing some water in oyster and mackerel was effective to minimize the drip loss. After thawing, the pre-dehydrated mackerel showed better microstructure than mackerel that frozen without pre-treatment. Furthermore, good scores were given by a group of panelist in the evaluation on aroma, flavor, and general acceptability of mackerel that subjected to the pre-treatment.

APPLICATION OF THE ATP-BIOLUMINESCENCE METHOD TO ASSESS THE QUALITY OF SANITATION OF MILKING EQUIPMENT

2020 ◽  
Vol 1 (4) ◽  
pp. 468-472
Author(s):  
P.A. Popov ◽  
◽  
D.V. Gruznov ◽  
S.V. Tokarev ◽  
◽  
...  
Keyword(s):  
Dairy Farms ◽  
Laboratory Studies ◽  
Before And After ◽  
Atp Bioluminescence ◽  
Microbial Number ◽  
Proportional Relationship ◽  
The Relationship ◽  
Number Of Bacteria ◽  
Bioluminescence Method

The article presents the results of determining the relationship between the total microbial number and microbial ATP on the surface of milking equipment before and after treatment with neutral anolyte ANK-SUPER. The possibility of using the ATP-bioluminescence method to control the quality of sanitation of milking equipment on dairy farms is shown. Laboratory studies revealed a proportional relationship between the level of bacterial ATP and the number of bacteria on the surface of milking equipment before and after sanitation.

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

2021 ◽  
Vol 359 ◽  
pp. 129950
Author(s):  
Ai Huang ◽  
Zongde Jiang ◽  
Meng Tao ◽  
Mingchun Wen ◽  
Zhipeng Xiao ◽  
...  
Keyword(s):  
Storage Time ◽  
Black Tea ◽  
Taste Quality ◽  
Metabolomics Analysis

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

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