Effect of freezing and thawing methods on the amount of thaw exudate of pork (Sus scrofus) meat

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ernesto V. Carpio

Committee Member

Lotis O. Mopera Enrico P. Supangco

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

This study aims to determine the effect of freezing (fast and slow) and thawing (blower, room temperature, and blower) methods on the amount of thaw exudate of pork Logissimus dorsi muscle. The difference in weight of fresh meat and the frozen-thawed meat were used to evaluate the amount of thaw exudate in percent thawing loss. The temperature of the whole process was monitored using the ADC-1 software.Results have shown that slow freezing produced a higher percent thawing loss than fast freezing. Blowering thawing, being the fastest thawing method, produced the highest percent thawing loss. Room temperature thawing had a thawing time longer than blower thawing and it produced the lowest percent thawing loss. Refrigerator thawing had the longest thawing time but recrystallization might have occurred which resulted to a percent thawing higher that that of room temperature thawing. There is only a subtle effect of both freezing and thawing methods on the amount of thaw exudate produced by the samples. Most of the results have been masked by the variability of the samples and by the different characteristics and conditions undergone by the sample prior to freezing and thawing.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 A27

Document Type

Thesis

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