Basis for a method of characterization for quick frozen beef (original) (raw)
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Proximate Composition and Thermal Properties of Fabricated Fresh Beef during Freezing
Food Science and Technology, 2017
This study presented the effects of temperature and shape on the thermal properties of beef. Round cut of beef was fabricated into irregular, triangular, circular, and rectangular shapes which were subjected to different freezing temperatures of-13,-17, and-30°C. Specific heat, total heat transfer, density and proximate composition of each meat sample were determined after freezing. Total heat transfer among the shapes varied significantly (p<0.05), circular and rectangular shapes had the highest value of 0.460 KJ while triangular shapes had the least value of 0.431 KJ. Density and specific heat decreased significantly (p<0.05), with decrease in temperature, but total heat transfer increased significantly (p<0.05) with increase in temperature from-13 to-30°C. It was observed that different fabricated beef shapes significantly (p<0.05) affected total heat transfer during freezing. Also, thermal properties of beef at freezing were found to be dependent on the freezing temperatures. Circular shaped meat samples had the best thermal property behaviour at-30°C. From the results of the study, it is evident that thermal properties of beef perform better at lower freezing temperatures.
Freezing rate effects on the drip loss of frozen beef
Meat Science, 1980
One of the quality parameters of frozen meat is the amount of exudate which arises during thawing. The amount of drip obtained by centrifugation under standard conditions, and the protein composition of the exudate, has been correlated for different thermal histories.
International Journal of Refrigeration, 1994
Freezing times of beef meat balls were experimentally determined in a prototype belt freezer. Working conditions covered a wide range of velocities and temperatures of the refrigerating air. The air flowed parallel or through the belt, either upwards or downwards, thus resembling the way in which different industrial equipment operates. Freezing times were predicted by a numerical method and by six recently developed approximate methods, using three different sets of thermal properties for minced beef. The comparison of experimental and predicted freezing times showed that both the numerical method and the values of the heat transfer coefficient were adequate. However, the results predicted by the different approximate methods depended strongly and with no definite trend on the values of thermal properties used.
The effects of temperature and muscle composition on the thermal conductivity of frozen meats
Journal of Food …, 2010
Thermal conductivity values of meat samples with moisture contents between 4.73 and 79.47% (wet basis) and fat contents between 1. 44 and 93.17% (wet basis) were measured at temperatures ranging from -30 to 25C using the line heat source probe method. Thermal conductivities of frozen meat samples were higher than the ones in the unfrozen state. Measured thermal conductivity values were mathematically interpreted as a function of temperature, moisture, protein and fat contents by application of nonlinear regression analysis for frozen samples. Measured thermal conductivities were compared with the models given in the literature. Levy's model provided more accurate predictions than the others in the frozen state and parallel model showed the best predictions in the unfrozen state. For unfrozen state, thermal conductivity was found to increase with moisture content and decrease with fat content, although in the frozen state, thermal conductivity increases with decreasing temperature.
Effect of Thawing on Frozen Meat Quality: A comprehensive Review
Meat and meat products provide essential nutrients such as protein, fat, vitamins and minerals by making an important role in dietary intake. The overall eating quality of meat and meat products is affected by characteristics like taste, texture, juiciness, appearance and odor. Texture is deemed to be most important characteristic of all. Nowadays in busy life meat in bulk quantity is purchased for further usage that required thawing i.e. a loss of nutrition as well. The quality of frozen foods is main concern in many cases due to less attention is paid towards thawing process. However, thawing is significant cause of quality damage in freezing process due to many reasons. Proper precautionary measures must be practiced during meat thawing process to avoid microbial spoilage, which includes temperature below danger zone and reduced thawing time.
The prediction of freezing meat inside the cold storage is studied experimentally and numerically using CFX14.5. In the present work a prototype cold storage for meat has been designed and constructed with dimensions 1 m in length x 1 m in width x 1 m in height. Temperature distributions of regular shape of meats were determined for storage temperature-21°C inside the cold storage, where each part of meat is located in one of the three levels (bottom, medium and top) inside the cold store. The air velocity distribution has been measured by using metal vane anemometer in the directions of (x,-x, y,-y, z and-z) around the meat and the results have been used in the numerical simulations. In the numerical simulations the temperature distributions are based on transient, Navier-Stokes equations, turbulence is taken into account using a standard model for air flow and assumed as steady turbulent state, meats are presented as solid domain with variable thermophysical properties as function of temperature and mass and heat transfer due to evaporation are regulated due to including product casings. During the freezing the properties of meat change during the three stages each stage having specific properties. The minimum temperature of the product was located in the top level and very close to their surrounding storage air temperature both due to exposure to higher air velocity from the fans. The total error of compression between the experimental and numerical temperature distributions of meats is equal to 18.7%.
Potravinarstvo Slovak Journal of Food Sciences
During storage meat and semi-finished meat products, the decisive factor is the correct implementation of freezing process, because the physical, histological, biochemical, microbiological changes that occur at this time, affect the final quality of product after defrosting procedure. Accordingly, studies of the impact of traditional and shock-freezing methods on functional and technological properties of semi-finished rabbit meat products represent scientific and practical interest. The effect of freezing temperature of natural and minced semi-finished rabbit meat products on the duration of cold treatment process has been studied, and the regression equations of their relationships have been obtained and regression curves have been constructed. It has been established that unlike traditional method, by the type of semi-finished products, the duration of cold treatment by shock-freezing method is 3 – 3.5 times shorter. The optimal freezing parameters have also been selected. It has...
A review of the quality standards for frozen beef meat and fish
2016
One of the fastest growing sectors in food service industries is that of frozen foods. Beside the volume, the effective management of interdependent operations regarding the production, storage, distribution and retailing of frozen foods ("the cold chain") is a key factor of success and a must for preserving the safety and quality of frozen foods. Therefore, the main concern is to regulate the aspects regarding safety, identification, quality, labelling and advertising of foods, in order to inform and protect the consumer, establish the traceability of the product and also to sustain a fairtrading. The final goal of this research is to presents the relevant standards for two categories of foods, related to hygiene, food additives, pesticide residues, contaminants, labelling and presentation, along with the proper methods for sampling and analysis. The paper will present key recommendations for processing, handling, distribution and storage of frozen beef meat and fish.
Journal of Food Processing and Preservation, 2010
ABSTRACTThermal conductivity values of meat samples with moisture contents between 4.73 and 79.47% (wet basis) and fat contents between 1.44 and 93.17% (wet basis) were measured at temperatures ranging from−30 to 25C using the line heat source probe method. Thermal conductivities of frozen meat samples were higher than the ones in the unfrozen state. Measured thermal conductivity values were mathematically interpreted as a function of temperature, moisture, protein and fat contents by application of nonlinear regression analysis for frozen samples. Measured thermal conductivities were compared with the models given in the literature. Levy's model provided more accurate predictions than the others in the frozen state and parallel model showed the best predictions in the unfrozen state. For unfrozen state, thermal conductivity was found to increase with moisture content and decrease with fat content, although in the frozen state, thermal conductivity increases with decreasing temperature.Thermal conductivity values of meat samples with moisture contents between 4.73 and 79.47% (wet basis) and fat contents between 1.44 and 93.17% (wet basis) were measured at temperatures ranging from−30 to 25C using the line heat source probe method. Thermal conductivities of frozen meat samples were higher than the ones in the unfrozen state. Measured thermal conductivity values were mathematically interpreted as a function of temperature, moisture, protein and fat contents by application of nonlinear regression analysis for frozen samples. Measured thermal conductivities were compared with the models given in the literature. Levy's model provided more accurate predictions than the others in the frozen state and parallel model showed the best predictions in the unfrozen state. For unfrozen state, thermal conductivity was found to increase with moisture content and decrease with fat content, although in the frozen state, thermal conductivity increases with decreasing temperature.PRACTICAL APPLICATIONSThermal properties of food products are key factors in the design of thermal processes such as cooling or heating for food preservation. Analysis, design and simulation of food freezing and storage process demands reliable and easily accessible thermal property data across a wide range of temperatures, particularly below freezing. Thermal conductivity is an important property for freezing and thawing applications. An accurate knowledge of thermal conductivity as a function of composition and temperature is important to determine process parameters involved in heat transfer. Then, the total amount of heat to be added or removed from a product in a specific process can be determined as well as the rate at which heat can be added or removed. The model developed in this study can be used to model heat transfer calculations in freezing, thawing and storage of meats.Thermal properties of food products are key factors in the design of thermal processes such as cooling or heating for food preservation. Analysis, design and simulation of food freezing and storage process demands reliable and easily accessible thermal property data across a wide range of temperatures, particularly below freezing. Thermal conductivity is an important property for freezing and thawing applications. An accurate knowledge of thermal conductivity as a function of composition and temperature is important to determine process parameters involved in heat transfer. Then, the total amount of heat to be added or removed from a product in a specific process can be determined as well as the rate at which heat can be added or removed. The model developed in this study can be used to model heat transfer calculations in freezing, thawing and storage of meats.