Journal of Food, Agriculture and Environment

Effect of freezing and thawing on meat quality

Author(s):

R. Hanenian, G. S. Mittal ^*

Recieved Date: 2004-07-14, Accepted Date: 2004-08-28

Abstract:

Effects of freezing and thawing on meat quality are reviewed in terms of freezing methods, rate of freezing and frozen storage. The effects of three successive freeze-thaw cycles on ground beef patty shrinkage and Warner Bratzler shear (WBS) were investigated. Freezing and total losses increased significantly after three refreezings. The WBS values were not significantly affected by any of the three freeze-thaw cycles.

Keywords:

Freezing, thawing, meat quality, meat patty, freezing method, freezing rate, frozen storage, freeze-thaw

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Journal: Journal of Food, Agriculture and Environment
Year: 2004
Volume: 2
Issue: 3&4
Category: Food and Health
Pages: 74-80

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