Advanced SearchSearch Tips
Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality
Jo, Yeon-Ji; Jang, Min-Young; Jung, You-Kyoung; Kim, Jae-Hyeong; Sim, Jun-Bo; Chun, Ji-Yeon; Yoo, Seon-Mi; Han, Gui-Jung; Min, Sang-Gi;
  PDF(new window)
This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached and then stored at , followed by thawing until the temperature reached . Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.
quick freezing;cryogenic;thawing;beef;quality;
 Cited by
Quality Characteristics of Frozen Beef Developed into Home Meal Replacement Products Under Various Storage Conditions,;;;;;;

산업식품공학, 2015. vol.19. 3, pp.243-249 crossref(new window)
냉동과 해동처리가 계육 가슴살의 natural microflora, 접종된 Listeria monocytogenes와 Campylobacter jejuni에 미치는 영향,최은지;정영배;김진세;천호현;

한국식품위생안전성학회지, 2016. vol.31. 1, pp.42-50 crossref(new window)
Study of Radio Frequency Thawing for Cylindrical Pork Sirloin,;;;;;;;;;;

Journal of Biosystems Engineering, 2016. vol.41. 2, pp.108-115 crossref(new window)
Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion, Meat Science, 2017, 124, 69  crossref(new windwow)
Effects of Freezing and Thawing Treatments on Natural Microflora, Inoculated Listeria monocytogenes and Campylobacter jejuni on Chicken Breast, Journal of Food Hygiene and Safety, 2016, 31, 1, 42  crossref(new windwow)
Study of Radio Frequency Thawing for Cylindrical Pork Sirloin, Journal of Biosystems Engineering, 2016, 41, 2, 108  crossref(new windwow)
Segmentation of the buffalo meat consumer market in Belém, Pará, Brazil, Revista Brasileira de Zootecnia, 2016, 45, 6, 336  crossref(new windwow)
Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals, African Journal of Food Science, 2015, 9, 11, 525  crossref(new windwow)
Ambrosiadis, I., Theodorakakos, N., Georgakis, S., and Lekas, S. (1994) Influence ofthawing methods on the quality of frozen meat and drip loss. Fleischwirtschaft 74, 284-286.

Carse, W. A. and Locker, R. H. (1974) A survey of pH values at the surface of beef and lamb carcasses, stored in a chiller. J. Sci. Food Agric. 25, 1529-1535. crossref(new window)

Carson, J. K. (2006) Review of effective thermal conductivity models for foods. Int. J. Refrig. 29, 958-967. crossref(new window)

Chwastowska-Siwiecka, I., Kondratowicz, J., Gugolek, A., and Matusevicius, P. (2013) Changes in the physicochemical properties of deep-frozen rabbit meat as dependent on thawing method. Vet. Med. Zoot. 62, 68-72.

Crouse, J. D. and Koohmaraie, M. (1990) Effect of freezing of beef on subsequent postmortem aging and shear force. J. Food Sci. 55, 573-574. crossref(new window)

Farouk, M. M., Wieliczko, K. J., and Merts, I. (2004) Ultrafast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Sci. 66, 171-179. crossref(new window)

Fernandez, P. P., Otero, L., Guignon, B., and Sanz, P. D. (2006) High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model. Food Hydrocolloid. 20, 510-522. crossref(new window)

Gambuteanu, C., Borda, D., and Alexe, P. (2013) The effect of freezing and thawing on technological properties of meat: Review. J. Agro. Proc. Technol. 19, 88-93.

Hong, G. P., Park, S. H., Kim, J. Y., Lee, C. H., Lee, S., and Min, S. G. (2005) The effect of thawing rate on the physicochemical properties of frozen ostrich meat. Food Sci. Biotechnol. 14, 676-680.

Hong, G. P., Shim, K. B., Choi, M. J., and Min, S. G. (2009) Effects of air blast thawing combined with infrared radiation on physical properties of pork. Korean J. Food Sci. An. 29, 302-309. crossref(new window)

Hu, Z. and Sun, D. W. (2001) Predicting local surface heat transfer coefficients by different turbulent ${\kappa}-{\varepsilon}$ models to simulate heat and moisture transfer during air-blast chilling. Int. J. Refrig. 24, 702-717. crossref(new window)

James, D. W. (1968) The thermal diffusivity of ice and water between -40 and +$60^{\circ}C$. J. Mater. Sci. 3, 540-543.

Leung, M., Ching, W. H., Leung, D. Y. C., and Lam, G. C. K. (2007) Fluid dynamics and heat transfer in cold water thawing. J. Food Eng. 78, 1221-1227. crossref(new window)

Leygonie, C., Britz, T. J., and Hoffman, L. C. (2011) Oxidative stability of previously frozen ostrich M. iliofibularis packaged under different modified atmosphere conditions. Int. J. Food Sci. Technol. 46, 1171-1178. crossref(new window)

Li, B. and Sun, D. W. (2002) Novel methods for rapid freezing and thawing of foods-A review. J. Food Eng. 54, 175-182. crossref(new window)

Love, J. D. and Pearson, A. M. (1971) Lipid oxidation in meat and meat products-A review. J. Am. Oil Chem. Soc. 48, 547-549. crossref(new window)

Meersman, F., Smeller, L., and Heremans, K. (2006) Protein stability and dynamics in the pressure-temperature plane. Biochim. Biophys. Acta. 1764, 346-354. crossref(new window)

Shanks, B. C., Shanks, B. C., Wulf, D. M., and Maddock, R. J. (2002) The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaksacross several post-mortem aging periods. J. Anim. Sci. 80, 2122-2125.

Vieira, C., Diaz, M.Y., Martinez, B., and Garcia-Cachan, M. D. (2009) Effect of frozen storage conditions (temperatureand length of storage) on microbial and sensoryquality of rustic crossbred beef at different stages ofaging. Meat Sci. 83, 398-404. crossref(new window)

Wagner, J. R. and Anon, M. C. (1985) Effect of freezing rate on the denaturation of myofibrillar proteins. J. Food Technol. 20, 735-744.