ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY Lamb rib chops (120, 1.5-in. thick) were cut from 15 racks similar in marbling, maturity and postmortem aging. Paired chops (left and right) were assigned to three rates of freezing: (1) slow (0°F, still air); (2) rapid (–20°F, moving air); and (3) extremely rapid (–160°F at the surface of the chop, liquid nitrogen vapor). Half of each group was thawed at 45°F for 20 hr, then cooked by a modified broiling method at 375°F to an end point temperature of 80°C. Half of each group was thawed during cooking by the same method. Pre-thawed chops cooked in one-third less time than frozen chops, whereas the rate of freezing had no significant effect on cooking time. Rates of freezing and thawing did not significantly affect flavor, juiciness, water-holding capacity, total moisture, overall acceptability and Warner-Bratzler shear value. Tenderness scores and cooking losses were lower for slow than for extremely rapid freezing.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb15147.x
