Title Užšaldymo ir laikymo sąlygų įtaka mėsos kokybei /
Another Title Freezing and storage influence on meat quality.
Authors Jukna, Česlovas ; Jukna, Vigilijus ; Korsukovas, Audrius ; Sargiūnienė, Jurgita ; Škėmaitė, Milda
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Is Part of Veterinarija ir zootechnika.. Kaunas : Lietuvos veterinarijos akademija. 2006, t. 33(55), p. 39-42.. ISSN 1392-2130
Keywords [eng] Meat ; Food storage ; Food quality
Abstract [eng] The present study was designed to assess the influence of freezing and storage on the physical-chemical characteristics of meat. The research was carried out at the Laboratory of Meat Characteristics and Quality Assessment of Lithuanian Veterinary Academy. The physical-chemical characteristics of meat were determined before freezing. Furthermore, meat samples were transported to the special freezing bags and frozen at -18ºC and -86ºC . After 1, 2 and 5 months of storage the samples were defrosted and the physical-chemical characteristcs of meat were determined. This experiment demonstrated that freezing and storage at -18ºC and -86ºC can have a marked effect on meat quality. At -18ºC the drip loss, cooking loss, shear force of meat frozen was on 1.91 %, 8.98 % , and on 0.07 kg/cm2 lower and water binding capacity on 7.45% higher, and at -86ºC on 0.48 % (p<0.05), 3.95 % (p<0.001), 0.54% lower and on 7.22 % higher, respectively. Freezing temperature had no influence on the other indexes. The results from this study indicate, that storage of meat at -86ºC have lower impact on meat physical-chemical characteristcs compared to storage at -18ºC.
Published Kaunas : Lietuvos veterinarijos akademija
Type Journal article
Language Lithuanian
Publication date 2006