ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of freezing on the mechanical properties of lamb chops was evaluated. Fresh and frozen lamb chops (20 pairs) were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X-Y plotter. Core samples (1.27 cm diam) from the longissimus dorsi muscle of the cooked lamb chops were sheared at the rate of 5 cm/min by use of a Warner-Bratzler shearing device in the testing machine. From the force-deformation curves, the following values were determined: (1) force, stress, deformation and strain at point of inflection, bioyield and rupture points; (2) area under the curve; (3) apparent modulus of elasticity; and (4) secant modulus. The values for apparent modulus of elasticity, deformation, strain, secant modulus and area under the force-deformation curve to the point of inflection were significantly (P 〈 0.05) different for fresh and frozen chops. Analysis of force data and stress values indicated that these values were not influenced significantly by freezing and subsequent frozen storage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb01194.x
