180
…
FREEZE-DRYŒG
»
The pork chops areon the whole a superior product than the beef, for one
meat used is of better quality; but they too benet by the addition of tend‘erizer on rehydra=s
.
tion; Bromelin is used by some manufacturers in place of pap‘aiu,
sa:
-
«
"?
[{
Beef hamburger patties and pork sausage patties are best made by moulding the
meat, freezing and “slicing onIa—band saw. Patties*madeon a machine or hand moulded£ -
and freeze—dried are of very“ poor quality. "Compression of the bres, leach’ing of tissue
uid and smearing of the surface with fat seems to Occur and prevents uniform water uptake
on rehydration of the dried meat. In such “a case, enzymic treatment does not im19rove:
l
the ability to rehydrate. Howeven we nd that good quality beefpatties prepared by slicing
_
‘
the frozen' meat for drying, do in general give'fa more tender and juicy coo‘ked
f
When papain is added to the rehydration’ water. ;
,.
î
Meat texture and juiciness are closelÿ associated With the ionic envir0nment during:
rehydrati'on. Tender and juicy meat tends to have a relatively higher rehydration capacity:
«
These characteristics are improved when the pH of the meat is raised to “6.6 or
the nomal level‘o‘f pH 5.5. The use ofs’odium hydroxide or a buëred solution for rehy‘drationis unsatisfactory and—the effect
by injection of —adrenaline into the?
animal-before
glycolysi‘s;—?Penny et
studied this technique With“
both beef and
’
'
_
"
*
“«
Wismer—Pedersen has shown that a neutral solution of ethylenediaminetetraaœtate
(EDTA) injected before freeze-drying does not affect the removal of water during the
‘
drying cycle but does increase the capacity of the meat to rehydrate through facilitating
the diffusion of water into
The ë'e‘Ct is most likely associated
with removal of magnesiùnad calcium
the brillar proteins 33.
Pyrophosphate applied in the same way gave a similar increase in rehydration capacity,
inathis case associated With swelling-of the wettedportions rather: than easierdi”usioninto
the structure.
of;freeze-drying ?3_Ï «
-
There
possible
raw meat
in
association. with: freezesdrying
«
However, the applications of freeze-dried raw meat prepared without mod1cation have
by îno;_meanS; been
out, fori recently blends of ;nncedraw beef w1th
spices @@ other ingredients haVQ‘Îbef-Ïn
the,
0Ï1Stl‘tütl0âllû‘fkôt.v
jf
ï:.Ïîs"
Î’ïf'='
-
:Breparation
of waærandemeuldingu
obtain paies;gr meat;
loaVès. The quality=isÆety,;good
,
beef1s employedandthe addedmgredœntsarerelaüvelylnexPen81ve
'
-
held
rawmeatinthenearfutuœ
'
'
THEMANUFACTUREANDCHARACTEMSTICS
5
!
OF FREEZEDRÏEDCOOÏŒD MEATS
'
,
59Thelargest
.
cbblêed‘
…
FREEZE-DRYŒG
»
The pork chops areon the whole a superior product than the beef, for one
meat used is of better quality; but they too benet by the addition of tend‘erizer on rehydra=s
.
tion; Bromelin is used by some manufacturers in place of pap‘aiu,
sa:
-
«
"?
[{
Beef hamburger patties and pork sausage patties are best made by moulding the
meat, freezing and “slicing onIa—band saw. Patties*madeon a machine or hand moulded£ -
and freeze—dried are of very“ poor quality. "Compression of the bres, leach’ing of tissue
uid and smearing of the surface with fat seems to Occur and prevents uniform water uptake
on rehydration of the dried meat. In such “a case, enzymic treatment does not im19rove:
l
the ability to rehydrate. Howeven we nd that good quality beefpatties prepared by slicing
_
‘
the frozen' meat for drying, do in general give'fa more tender and juicy coo‘ked
f
When papain is added to the rehydration’ water. ;
,.
î
Meat texture and juiciness are closelÿ associated With the ionic envir0nment during:
rehydrati'on. Tender and juicy meat tends to have a relatively higher rehydration capacity:
«
These characteristics are improved when the pH of the meat is raised to “6.6 or
the nomal level‘o‘f pH 5.5. The use ofs’odium hydroxide or a buëred solution for rehy‘drationis unsatisfactory and—the effect
by injection of —adrenaline into the?
animal-before
glycolysi‘s;—?Penny et
studied this technique With“
both beef and
’
'
_
"
*
“«
Wismer—Pedersen has shown that a neutral solution of ethylenediaminetetraaœtate
(EDTA) injected before freeze-drying does not affect the removal of water during the
‘
drying cycle but does increase the capacity of the meat to rehydrate through facilitating
the diffusion of water into
The ë'e‘Ct is most likely associated
with removal of magnesiùnad calcium
the brillar proteins 33.
Pyrophosphate applied in the same way gave a similar increase in rehydration capacity,
inathis case associated With swelling-of the wettedportions rather: than easierdi”usioninto
the structure.
of;freeze-drying ?3_Ï «
-
There
possible
raw meat
in
association. with: freezesdrying
«
However, the applications of freeze-dried raw meat prepared without mod1cation have
by îno;_meanS; been
out, fori recently blends of ;nncedraw beef w1th
spices @@ other ingredients haVQ‘Îbef-Ïn
the,
0Ï1Stl‘tütl0âllû‘fkôt.v
jf
ï:.Ïîs"
Î’ïf'='
-
:Breparation
of waærandemeuldingu
obtain paies;gr meat;
loaVès. The quality=isÆety,;good
,
beef1s employedandthe addedmgredœntsarerelaüvelylnexPen81ve
'
-
held
rawmeatinthenearfutuœ
'
'
THEMANUFACTUREANDCHARACTEMSTICS
5
!
OF FREEZEDRÏEDCOOÏŒD MEATS
'
,
59Thelargest
.
cbblêed‘