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  • 2005-2009  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    QUALITY OF MEAT PRODUCTS DURING REFRIGERATED AND ULTRA-CHILLED STORAGE (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food quality 28 (2005), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Standard domestic refrigerators store food between 1 and 5C (33.8–41F). A manufacturer recently developed a refrigerator capable of storing food in the “ultra-chilled region” (−3 to −7C) and claimed that storage of fresh meat in this region better maintains quality. To understand quality in terms of chemical reaction rates, microbial growth and texture and flavor changes, three common consumer meat products – steak, ground beef patty and salmon – were stored for a selected period of time, as determined by microbial testing, in five refrigerator models with different environmental conditions (constant temperature and temperature fluctuation). At the end of the storage period, consumer panelists assessed the quality of the cooked samples by ranking them according to preference. In addition, instruments were used to measure the color and shear cutting force (for steak only) of each sample. Results from the consumer Ranking R-Index Test indicate that panelists preferred samples stored under or near ultra-chilled conditions rather than samples stored under standard refrigerated conditions. The ultra-chilled samples not only had higher panelist rankings and more favorable comments, but also had lower microbial aerobic plate counts. The instrument readings, however, highly varied and did not correlate well with sensory data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2005.00003.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Moisture Diffusivity in Tylose Gel (Karlsruhe Test Material) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Tylose gel (the Karlsruhe test substance) is a meat analog commonly used for studying heat transfer during freezing and thawing operations. It has thermal properties similar to lean beef, which are well defined in literature; however, moisture diffusivities for Tylose gel are not available in the literature. In this article, the mass transfer properties of Tylose were investigated. This included determining a moisture isotherm for Tylose and measuring effective moisture diffusivity as a function of temperature using 2 different methods: a drying method and a concentration-distance method. The moisture isotherm was fit best using the Guggenheim-Anderson-de Boer (GAB) equation. The resulting moisture diffusivities were fit to an Arrhenius model for temperature dependence from 2.5 °C to 12 °C. The moisture diffusivities measured for Tylose ranged from 4.00 × 10-11 to 9.75 × 10-11 m2/ s, depending on temperature. The drying method resulted in moisture diffusivities that were found to have higher dependence on temperature than when the concentration-distance method was used. The concentration-distance method gave much more variation among measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09973.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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