Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Dolatowski Z. , Stasiak D. , Latoch A. 2000. EFFECT OF ULTRASOUND PROCESSING OF MEAT BEFORE FREEZING ON ITS TEXTURE AFTER THAWING, EJPAU 3(2), #02.
Available Online: http://www.ejpau.media.pl/volume3/issue2/engineering/abs-02.html

ABSTRACT

The paper presents the results of studies on ultrasound processing of meat after slaughter on the changes of texture properties after freezing and thawing. The studies were carried out on M.semimembranosus of young slaughter cattle with a liveweight of 450-500 kg. The samples were processed with ultrasounds of the frequency of 25 kHz and intensity of 2 W/cm². After slaughter they were chilled, frozen and thawed. The parameters of texture (hardness, cohesiveness, elasticity) of thermally treated meat were measured by TPA test (50% deformation, 10 mm/min). Texture tests were conducted with the use of Instron device model 4302.

Key words: meat, ultrasounds, freezing, thawing, texture..

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