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Research article - Peer-reviewed, 2008

Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi

Lagerstedt, A.; Enfalt, L.; Johansson, L.; Lundstrom, K.

Abstract

The objective of this study was to determine how sensory quality, shear force and water loss differ between beef stored either chilled or frozen before cooking. Meat tenderness was analysed instrumentally and sensorially using both a consumer panel and a semi-trained panel. Both M. longissimus dorsi (LD) from eight young Holstein bulls were cut into eight samples, weighed, vacuum packed and aged at 4 degrees C for 2, 7 or 14 days. After ageing, the frozen samples were kept at -20 degrees C prior to heat treatment. Water holding capacity was recorded as purge or thawing loss and cooking loss or as combined loss. Sensory analyses were performed oil samples aged 7 days. Peak force values declined with ageing time and freezing. Frozen meat aged 2 days had the same peak force values as chilled meat aged 7 days. Total energy was the same for both treatments at day 2 and 7, whereas at day 14 frozen samples showed significantly higher values than chilled samples. The sensory panel experienced the chilled meat to be more tender, juicier and having a more intense meat taste than the frozen meat, whereas the consumers could not find any significant difference in degree of liking. Water holding capacity was lower for the frozen samples. The results indicate that conclusions from studies concerning sensory quality of beef will depend oil whether the meat has been kept chilled or frozen before testing. (C) 2008 Elsevier Ltd. All rights reserved.

Keywords

beef; freezing; sensory qualities; peak force; total energy; cooking loss

Published in

Meat Science
2008, Volume: 80, number: 2, pages: 457-461
Publisher: ELSEVIER SCI LTD

    SLU Authors

        • UKÄ Subject classification

        Animal and Dairy Science
        Food Science
        Veterinary Science

        Publication Identifiers

        DOI: https://doi.org/10.1016/j.meatsci.2008.01.009

        Permanent link to this page (URI)

        https://res.slu.se/id/publ/20474