Effect of thawing on the quality of frozen mechanically deboned meat
Abstract
The effect of thawing conditions on the quality of mechanically deboned beef (MDB) and mechanically deboned pork (MDP) recovered using a pressure-based Inject Star deboner was investigated. Samples were recovered using a freshly disinfected machine, and immediately packed in 3 kg portions in high density polyethylene (HDPE)-coated cartons or in Cryovac vacuum bags. Three methods of thawing were used: microwave thawing and thawing at +4°C and at +21°C. All samples were analysed chemically and microbiologically immediately after thawing. Microwave thawing resulted in a better quality product (P<0.05) than thawing at +4°C or at +21°C.Downloads
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