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- W4232176185 abstract "Three experiments were made to determine the relationship between the time of freezing beef after slaughter and the amount of drip. Boneless fat-trimmed rib steaks from the longissimus dorsi muscle of select beef carcasses were frozen at intervals during the first thirty-fivedays after slaughter. During the prefreeezing period the beef was stored at a temperature of 36°F., the relative humidity being 95%, 80%, and85% for Experiments I, II, and III, respectively. In Experiment I, steaks from both the right and left side ribs of six carcasses were frozen at intervals of ¼, 1, 5, and 10 days after slaughter,while in Experiment II steaks from four commercial ribs were frozen at intervals of 7, 14, 21, 28, and 35 days after slaughter. In Experiment III,steaks from the right and left ribs of eight carcasses were frozen at intervals of 5 and 35 days after slaughter. The steaks were frozen at —30°F. and thawed at +50°F. except in Experiment III, where the steaks from the right side of the carcass werefrozen at 0°F., and those from the left side frozen at —30°F. Data were recorded on the pH of the beef, the ice crystal size, and the amount of drip which was lost from the thawed product. The pH of the beef remained almost constant from the first day after slaughter to the thirtyfifth day after slaughter. Freezing and thawingdid not significantly change the pH of the beef A study was made of the size and distribution of ice crystals in representative frozen steaks in accordance with a method previously described by the authors. When steaks were frozen at 0°F. and —30°F.,the ice crystals became progressively larger as the time between slaughter and freezing increased. The amount of drip from the steaks was found to decrease as the period of storage between slaughter and freezing increased. The percentage drip based on the frozen weight of the steaks was 6.8% whensteaks were frozen at —10°F. five days after slaughter as compared to 2.5% when comparable steaks were frozen at thirty-five days afterslaughter, corrections being made for differences in moisture and fat content." @default.
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- W4232176185 date "1939-12-01" @default.
- W4232176185 modified "2023-10-17" @default.
- W4232176185 title "The Relationship between the Time of Freezing Beef after Slaughter and the Amount of Drip" @default.
- W4232176185 doi "https://doi.org/10.1093/ansci/1939.1.303" @default.
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