Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/324102
Type: Artigo
Title: Assessing The Use Of Frozen Pork Meat In The Manufacture Of Cooked Ham
Author: Los F.G.B.
Prestes R.C.
Granato D.
Simões D.R.S.
Roman S.S.
Demiate I.M.
Abstract: This study aimed to evaluate the effects of slow (-18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at-18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality. © 2016 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
Subject: Freezing - Thawing
Histology
Sensory Analysis
Texture
Editor: Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Rights: aberto
Identifier DOI: 10.1590/1678-457X.0066
Address: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84963755615&doi=10.1590%2f1678-457X.0066&partnerID=40&md5=c5fd3006010e3a1f84ef7e3f884abd5e
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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