Back to Search
Start Over
Effects of temperature fluctuations on the meat quality and muscle microstructure of frozen beef.
- Source :
-
International Journal of Refrigeration . Aug2020, Vol. 116, p1-8. 8p. - Publication Year :
- 2020
-
Abstract
- • Temperature fluctuations affect the colour of frozen beef. • Temperature fluctuations cause recrystallisation of ice, damaging muscle structure. • Pore data can be used as indicators to optimise the meat quality of frozen beef. • Porosity, volume, and diameter of ice crystals can be used to optimise meat quality. Temperature fluctuation during storage and distribution of frozen foods has been a major concern in the frozen food industry. Recrystallisation of ice due to fluctuations in storage temperature can induce microstructural modifications of meat products, leading to irreversible cell and tissue damage, degrading the quality of frozen meat during storage. To explore the effects of temperature fluctuation on the quality of frozen beef, four experimental groups were used in this study: storage at a constant −18±0.1°C, and fluctuations between −18 to −17 °C, −18 to −15 °C, and −18 to −13 °C. The parameters analysed were drip loss, colour, muscle fibre morphology, pore distribution, and Pearson correlation coefficients. Experimental results showed that, with an increase in temperature fluctuation, the rate of drip loss increased, redness (a*) decreased, yellowness (b*) increased, while chroma (C*) expressed negative correlation. Computed Tomography scans showed that with the increase in temperature fluctuation, the fibre structure of meat gradually collapsed, porosity increased, and the pore volume increased steadily. The number of pores, however, demonstrated a decreasing trend. Scanning electron microscopy showed that increasing temperature fluctuation damaged the dimensional structure of the fibre and increased the pore diameter. Pearson correlation coefficients showed that porosity, pore volume, and pore diameter were significantly correlated to each other, which were also correlated to drip loss, a*, and b*. The structural changes due to temperature fluctuations affect the colour and final meat quality of frozen beef. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 01407007
- Volume :
- 116
- Database :
- Academic Search Index
- Journal :
- International Journal of Refrigeration
- Publication Type :
- Academic Journal
- Accession number :
- 143497539
- Full Text :
- https://doi.org/10.1016/j.ijrefrig.2019.12.025