Oxidation of controlled low-temperature vacuum dehydrated and freeze-dried beef and pork

Processes of freeze-drying and controlled low-temperature vacuum dehydration were used for drying beef and pork. The drying-time of controlled low-temperature vacuum dehydration was less than that of freeze-drying. Monolayer moisture contents and surface areas of freeze-dried products were higher th...

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Bibliographic Details
Published inMeat science Vol. 48; no. 1; pp. 11 - 19
Main Authors King, V.A.-E., Chen, J.-F.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 1998
Elsevier
Subjects
beef
Biological and medical sciences
cold
Food industries
freeze drying
Fundamental and applied biological sciences. Psychology
ham
lipids
Meat and meat product industries
myoglobin
oxidation
storage
surface area
temperature
vacuum drying
water content
Freeze drying
Under vacuum
Meat product
Oxidation
Beef
Dehydration
Comparative study
Pork
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Summary:Processes of freeze-drying and controlled low-temperature vacuum dehydration were used for drying beef and pork. The drying-time of controlled low-temperature vacuum dehydration was less than that of freeze-drying. Monolayer moisture contents and surface areas of freeze-dried products were higher than those of products dried by controlled lowtemperature vacuum dehydration. The contents of myoglobin decreased and lipid oxidation increased during storage, and more marked effects were seen at higher storage temperatures. Myoglobin degradation in freeze-dried beef and pork was greater than in samples dried by controlled low-temperature vacuum dehydration.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(97)00070-3