The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals1,2

2013 ◽  
Vol 91 (1) ◽  
pp. 483-490 ◽  
Author(s):  
J. E. Hergenreder ◽  
J. J. Hosch ◽  
K. A. Varnold ◽  
A. L. Haack ◽  
L. S. Senaratne ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Freezing And Thawing ◽  
Retail Display ◽  
Freezing And Thawing Rates

Effect of freezing and thawing rates on denaturation of proteins in aqueous solutions

2003 ◽  
Vol 82 (6) ◽  
pp. 684-690 ◽  
Author(s):  
Enhong Cao ◽  
Yahuei Chen ◽  
Zhanfeng Cui ◽  
Peter R. Foster
Keyword(s):  
Aqueous Solutions ◽  
Freezing And Thawing ◽  
Freezing And Thawing Rates ◽  
Denaturation Of Proteins

scholarly journals Hermetia illucens Larvae Reared on Different Substrates in Broiler Quail Diets: Effect on Physicochemical and Sensory Quality of the Quail Meat

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 525 ◽  
Author(s):  
Marco Cullere ◽  
Michael Josias Woods ◽  
Liesel van Emmenes ◽  
Elsje Pieterse ◽  
Louwrens Christiaan Hoffman ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Sensory Profile ◽  
Breast Meat ◽  
Hermetia Illucens ◽  
Physical Quality ◽  
Lipid Quality ◽  
Retail Display ◽  
Dietary Treatments ◽  
Hermetia Illucens Larvae

This research aimed at improving the fatty acid (FA) profile of Hermetia illucens larvae (HI) and evaluating the effects of their inclusion in growing broiler quails’ diets on the meat physicochemical quality, including detailed amino acid (AA) and FA profiles, sensory traits, and retail display. HI larvae were reared on two different substrates: layer mash (HI1) and 50:50 layer mash/fish offal (HI2). A total of 300 10-day-old quails were allocated to the three dietary groups (five replicates/each): a soybean meal-based diet was formulated (Control), and two other diets were formulated that included either 10% HI1 or HI2. Quails were fed the experimental diets until slaughter. Diets were formulated to be isonitrogenous and isoenergetic. Breast meat quality was affected by the dietary treatments, which displayed different proximate compositions and AA and FA profiles. Meat physical quality, sensory profile, and retail display remained unaffected for the most part. Overall, results showed that it is possible to improve the FA profile of the HI-fed quails’ meat and thus lipid quality through substrate modulation of the HI’s diet.

Comparative cryopreservation of avian spermatozoa: Effects of freezing and thawing rates on turkey and sandhill crane sperm cryosurvival

2012 ◽  
Vol 131 (1-2) ◽  
pp. 1-8 ◽  
Author(s):  
Juan M. Blanco ◽  
Julie A. Long ◽  
George Gee ◽  
David E. Wildt ◽  
Ann M. Donoghue
Keyword(s):  
Freezing And Thawing ◽  
Sandhill Crane ◽  
Freezing And Thawing Rates

scholarly journals Effect of freezing and thawing rates on sperm motility in Bocachico Prochilodus magdalenae (Pisces, Characiformes)

2013 ◽  
pp. 3295-3303 ◽  
Author(s):  
José G. Martínez ◽  
Sandra Pardo C
Keyword(s):  
Slow Freezing ◽  
Rapid Freezing ◽  
Sperm Viability ◽  
Sperm Cryopreservation ◽  
Freezing And Thawing ◽  
Straight Line ◽  
Independent Effects ◽  
Thawing Rate ◽  
Main Effects ◽  
Freezing And Thawing Rates

ABSTRACTObjective. To determine the freezing and thawing rates necessary to maintain sperm viability during cryopreservation of Bocachico semen. Materials and methods. Four interactional treatments were implemented between two freezing (rapid and slow) and two thawing (rapid and slow) curves, in a 2x2 factorial as follows: rapid freezing-rapid thawing, rapid freezing-slow thawing, slow freezing-rapid thawing, and slow freezing-slow thawing. After thawing by Sperm Class Analyzer (SCA) curvilinear velocity (VCL) and straight-line (VSL) (μm sec-1) were analyzed; total, rapid, medium, and slow motility, were compared among treatments. Results. The rapid freezing-slow thawing treatment was lethal for all variables of velocity and motility, causing a significant (p<0.01) post-thaw inmotility of 100%. The slow freezing-rapid thawing interaction had a significantly higher effect than the other treatments (p<0.05), particularly on variables such as rapid motility (10.1 ± 1.1%), medium motility (30.16 ± 4.1%), and curvilinear velocity (51.5 ± 4.75 μm sec.-1) also decreased the percentage of sperm with slow motility (41.7 ± 4.45%). Independently of the applied thawing rate, the freezing rate generated the main significant effect on total motility. Conclusions. It is possible to conclude that the interaction effect between freezing and thawing rates is nil (except for slow motility) during cryopreservation process. However, the independent effects of these factors (main effects) on remaining motility variables are positively significant and decisive to the maintenance of these features, especially the freeze factor (when it is slow). This becomes the first successful report of sperm cryopreservation from Bocachico Prochilodus magdalenae in the world and may be used in conservation programs for this endangered species.

scholarly journals EFEK PEMBEKUAN-PELELEHAN BERULANG TERHADAP MUTU SENSORI IKAN CAKALANG (Katsuwonus pelamis L)

2019 ◽  
Vol 7 (2) ◽  
pp. 32
Author(s):  
Sandra Jenspiten Tatontos ◽  
Silvana Dinaintang Harikedua ◽  
Eunike Louisje Mongi ◽  
Djuhria Wonggo ◽  
Lita ADY Montolalu ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Protein Denaturation ◽  
Freezing And Thawing ◽  
Katsuwonus Pelamis ◽  
Fish Meat ◽  
Food Freezing ◽  
Thaw Cycle ◽  
Refrigerator Temperature ◽  
Water Holding

Fish is one of the perishable food, freezing technique is an effective method in storage fishery products. The process of freezing and thawing can also cause damage to fish meat such as the occurrence of protein denaturation which results in the loss of water holding capacity and influence the decrease in sensory quality (odor, texture, color). This study aims to determine the effect of the freez-thaw cycle on Skipjack sensory quality. Freezing for 24 hours at -24.2ºC freezer temperature and thawing for 24 hours at refrigerator temperature ± 2,4ºC. Freez-thaw is done repeatedly, 1 time, 2 times, 3 times and 4 times. The results of the study showed that the more freezing-thawing processes carried out, the more affected the sensory quality. The results of this study indicate that after 4 times the freez-thaw cycle treatment affects the sensory quality of skipjackKeyword: Freez-thaw cycle, sensory quality. Ikan adalah produk pangan yang mudah mengalami kemunduran mutu (perishable food), teknik pembekuan adalah metode pengolahan dan penyimpanan yang efektif untuk produk hasil perikanan. Proses pembekuan juga dapat menyebabkan kerusakan pada daging ikan seperti terjadinya denaturasi protein, penurunan mutu sensori (aroma, tekstur, warna). Penelitian ini bertujuan untuk mengetahui efek dari pembekuan dan pelelehan secara berulang terhadap kualitas sensori ikan cakalang. Pembekuan dilakukan selama 24 jam pada suhu freezer -24,2ºC dan pelelehan dilakukan selama 24 jam pada suhu lemari es ± 2,4ºC. alur pembekuan-pelelehan dilakukan secara berulang, 1 kali, 2 kali, 3 kali dan 4 kali. Hasil penelitian memperlihatkan bahwa semakin banyak proses pembekuan-pelelehan yang dilakukan maka nilai mutu sensori. Penelitian ini menunjukkan bahwa setelah 4 kali perlakuan pembekuan-pelelehan terhadap ikan cakalang terjadi penurunan pada penampakkan sensori.Kata kunci: Pembekuan-pelelehan berulang, mutu sensori.

GIANT PANDA SPERM TOLERATE CRYOPRESERVATION AT RAPID FREEZING AND THAWING RATES

2007 ◽  
Vol 77 (Suppl_1) ◽  
pp. 107-108 ◽  
Author(s):  
Copper Aitken-Palmer ◽  
Rong Hou ◽  
David Wildt ◽  
Mary Ann Ottinger ◽  
Rebecca Spindler ◽  
...  
Keyword(s):  
Giant Panda ◽  
Rapid Freezing ◽  
Freezing And Thawing ◽  
Freezing And Thawing Rates

Rates and intensity of freeze–thaw cycles affect nitrous oxide and carbon dioxide emissions from agricultural soils

2019 ◽  
Vol 99 (4) ◽  
pp. 472-484 ◽  
Author(s):  
David E. Pelster ◽  
Martin H. Chantigny ◽  
Philippe Rochette ◽  
Normand Bertrand ◽  
Denis A. Angers ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Nitrous Oxide ◽  
Carbon Dioxide Emissions ◽  
Slow Freezing ◽  
Control Treatment ◽  
Rapid Freezing ◽  
Silty Clay ◽  
Freezing And Thawing ◽  
Freeze Thaw ◽  
Freezing And Thawing Rates

In cool temperate regions, large emissions of nitrous oxide (N2O), an important greenhouse and ozone-depleting gas, have been observed during freeze–thaw (FT) cycles. However, it is unclear how freezing and thawing rates, freezing intensity, and freezing duration influence N2O emissions. We used a laboratory incubation to measure N2O emissions from two soils (sandy loam, silty clay) undergoing a single FT cycle of various freezing and thawing rates [rapid (0.5 °C h−1) vs. slow (0.017 °C h−1)], freezing intensity (−1 vs. −3 °C), and freezing duration (24 vs. 48 freezing degree-days). In general, soil carbon dioxide fluxes during freezing were highest when soils were frozen slowly at −1 °C, whereas fluxes after thawing were highest from the soils frozen and thawed rapidly at −3 °C. Soil N2O emissions during both the freezing and thawing periods were greatest in the soils exposed to rapid freezing to −3 °C, intermediate under rapid freezing to −1 °C and slow freezing to −3 °C, and smallest under slow freezing to −1 °C and the control treatment (constant +1 °C). The similar N2O emissions between the unfrozen control and the slowly frozen −1 °C treatment was unexpected as previous field studies with similar freezing rates and temperatures still experienced high N2O emissions during thaw. This suggests that the physical disruptions caused by freezing and thawing of the surface soil are not the primary driver of FT-induced N2O emissions under field conditions.

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