Effect of freezing on physicochemical traits and sensory traits of beef in Japanese black steer

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  • 冷凍が黒毛和種牛肉の理化学特性と官能特性に及ぼす影響
  • レイトウ ガ クロゲワシュ ギュウニク ノ リ カガク トクセイ ト カンノウ トクセイ ニ オヨボス エイキョウ

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Abstract

Effect of freezing on physicochemical traits and sensory traits of beef in Japanese black steer was investigated. Both longissimus muscle from one Japanese black steer were used. The chilled sample was kept at 2° for 15 days after postmortem. The frozen sample was kept at 2° for 14 days after postmortem, frozen at -30°, and then thawed to 2° for 24 hours. The Warner-Bratzler shear force value and water holding capacity in the frozen sample were a little lower than in the chilled sample, and moisture and taste components such as free amino acids were also slightly lower, whereas there was no difference in fatty acid composition and TBARs values between the two samples. The sensory traits, in the frozen sample obtained lower score for juiciness than the chilled sample, but there was no difference in tenderness and flavor. These results suggest that freezing does not have much effect on sensory traits in beef from Japanese black steers and although it has a little effect on physical traits, there is no special problem in using frozen beef in sensory evaluation.

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