Crystallization Behavior and Quality of Frozen Meat

Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and...

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Autores principales:	David S. Dang, Luis J. Bastarrachea, Silvana Martini, Sulaiman K. Matarneh
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	preservation crystallization freezing/thawing meat quality freezing technologies Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/46091a4bf57b435b88eed418cf532f3c
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id	oai:doaj.org-article:46091a4bf57b435b88eed418cf532f3c
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spelling	oai:doaj.org-article:46091a4bf57b435b88eed418cf532f3c2021-11-25T17:34:25ZCrystallization Behavior and Quality of Frozen Meat10.3390/foods101127072304-8158https://doaj.org/article/46091a4bf57b435b88eed418cf532f3c2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2707https://doaj.org/toc/2304-8158Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.David S. DangLuis J. BastarracheaSilvana MartiniSulaiman K. MatarnehMDPI AGarticlepreservationcrystallizationfreezing/thawingmeat qualityfreezing technologiesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2707, p 2707 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	preservation crystallization freezing/thawing meat quality freezing technologies Chemical technology TP1-1185
spellingShingle	preservation crystallization freezing/thawing meat quality freezing technologies Chemical technology TP1-1185 David S. Dang Luis J. Bastarrachea Silvana Martini Sulaiman K. Matarneh Crystallization Behavior and Quality of Frozen Meat
description	Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.
format	article
author	David S. Dang Luis J. Bastarrachea Silvana Martini Sulaiman K. Matarneh
author_facet	David S. Dang Luis J. Bastarrachea Silvana Martini Sulaiman K. Matarneh
author_sort	David S. Dang
title	Crystallization Behavior and Quality of Frozen Meat
title_short	Crystallization Behavior and Quality of Frozen Meat
title_full	Crystallization Behavior and Quality of Frozen Meat
title_fullStr	Crystallization Behavior and Quality of Frozen Meat
title_full_unstemmed	Crystallization Behavior and Quality of Frozen Meat
title_sort	crystallization behavior and quality of frozen meat
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/46091a4bf57b435b88eed418cf532f3c
work_keys_str_mv	AT davidsdang crystallizationbehaviorandqualityoffrozenmeat AT luisjbastarrachea crystallizationbehaviorandqualityoffrozenmeat AT silvanamartini crystallizationbehaviorandqualityoffrozenmeat AT sulaimankmatarneh crystallizationbehaviorandqualityoffrozenmeat
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Crystallization Behavior and Quality of Frozen Meat

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