Effects of freezing, thawing and storage on some quality factors for portion-size beef cuts.

@article{Khan1977EffectsOF,
  title={Effects of freezing, thawing and storage on some quality factors for portion-size beef cuts.},
  author={Abdul Wahab Khan and C P Lentz},
  journal={Meat science},
  year={1977},
  volume={1 4},
  pages={263-70}
}
Portion-size beef cuts packaged in oxygen impermeable plastic bags were used to study the effects of rates of freezing and thawing, and storage time and temperature on drip and cooking losses, shear force, destruction of glutathione and accumulation of protein-breakdown products in meat. Portions weighing 150 g or over and frozen in an air-blast at -30°C gave lower losses of drip and lower amounts of nitrogenous constituents in drip than samples weighing less than 150 g or samples frozen in… CONTINUE READING