EFFECTS OF ULTRASOUND ASSISTED THAWING ON MICROBIOLOGICAL, CHEMICAL AND TECHNOLOGICAL PROPERTIES OF UNPACKAGED PORK LONGISSIMUS DORSI

EFFECTS OF ULTRASOUND ASSISTED THAWING ON MICROBIOLOGICAL, CHEMICAL AND TECHNOLOGICAL PROPERTIES OF UNPACKAGED PORK LONGISSIMUS DORSI

A comparison between the physical, chemical, microbiological and technological properties of unpackaged pork Longissimus dorsi thawed at low ultrasound intensities and the properties of pork thawed by immersion in water (control) was carried out. Concurrently, the microbiological aspects of thawed m...

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Veröffentlicht in:The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Food technology, 2013-01, Vol.37 (1), p.98-107
Hauptverfasser: Gambuteanu, Corina, Alexe, Petru
Format: Artikel
Sprache:eng
Schlagworte:
Analytical chemistry
Chemical reactions
Experiments
firmness
Meat processing
Microbiology
Physical properties
Polyethylene films
Pork
Statistical analysis
Studies
thawing
total loss
Ultrasonic imaging
Ultrasonic technology
ultrasound
Variance analysis
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Zusammenfassung:A comparison between the physical, chemical, microbiological and technological properties of unpackaged pork Longissimus dorsi thawed at low ultrasound intensities and the properties of pork thawed by immersion in water (control) was carried out. Concurrently, the microbiological aspects of thawed meat were analysed. Ultrasound thawing was done at a constant frequency of 25 kHz and at low ultrasound intensities of 0.2W/cm2 and 0.4W/cm2. Results show that after ultrasound thawing there are no significant chemical, microbiological and textural differences between the meat thawed by immersion in water and the meat thawed by ultrasound. [PUBLICATION ABSTRACT]
ISSN:1843-5157
2068-259X