Effect of thawing on the quality of frozen mechanically deboned meat

Authors

• L. Riihonen Finnish Meat Research Centre, Box 56, SF-13101 Hämeenlinna, Finland
• P. Linko Laboratory of Biotechnology and Food Engineering, Department of Chemical Engineering, Helsinki University of Technology, SF-02150 Espoo, Finland

DOI:

https://doi.org/10.23986/afsci.72914

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.