186
FREEZE-DRYING
1
Cooked beef kidneys .freeze—dried are employed as ingredients in combined dishes and
military rations. —
—
-
_
.
.
_
'
-
DIETETÏC MEAT PRODUCTS
_
_
'
Studies are being carried out at the University of Toronto to determine the value of
—
freeze-dried minced raW beef fatextracted to remove saturated lipids and Cholesterol;
A method has been developed to blend the residual meat protein With corn oil and
prepare acceptable hamburger patties and casserole dishes. These are being incorporated
into menus for hospital patients With a heart condition and the resulting inuence on blood
‘
cholesterol levels and other factors examined 11.
'
'
'
_
,
-
‘
”
STABILITY OF FREEZE—DRIED MEATS
'
Since the freeZe—dried foods were rst produced on any scale, the rule of thumb method
.
to retain their acc‘eptability ”on-storage has been
to below 2 per cent moisture and
pack in an inert atmbsphere.conæining less than 1 or 2 per cent oxygen.
The di‘erent types of ‘ deteriorative mechanisms that may take place are associated
With non—enzymic browning, absorption of oxygen and possibly enzymic reactions in the
case of raw meat
,
,
:
a
,
_
»
.
When foods deteriorate to the? extent of becoming unacceptable on storage, the changes
are obvious. Dehydrated militaryrations stored for long periods in the absence of air «but
at high temperatures maysu‘er severe carbonyl—aminobrowuing.
minor defect in a bulk
container can quickly allow oxidative rancidity of theñether…extractable
to
for although a reliable nitrogen pack in a Small: can -or ‘:pouch is not diîcult “to achieve,
large bulk
a hazard. The. large 200 litrès—drumsobtainable in Canada for bulk
shipments are not— airtight—andhoth they and smaller drums and©artonsrequire an inner
liningsealed bag of lamiætedaluminium foil andplastic. Poor seams, pinholes :and creases
in the liner can allow oxygen transmission suîcientto turnsuch contents as cured freeze—
dried meat, rancid in a' period:ofseveral…months. 1
.
:
;
…
.
-
,
‘
A lesser degree of detéri0ratiônreduces theâaeeeäptabili® of: meat …by causing slower
rehydration, texture changes and the
of st‘aleavoürs. «The associated chemical
reactions are not well dened:but
perhaps
connected with ‘carbonyl—amino browning, and oxidation of components other than
the
_
«
Thompson, Fox and Laudmann
a
of the effect of water and
temperature on»the deœrioîàltiô*
determine the levels of
'
moisture, oxygen
and temperature desirable
Ê
=
as—ÿ1; &
samples
per” %Cfent
smoœ
_
deteriorated, on sterage, while at 1.7 per Cent Incisture, no
temperature over sve
: at :;highér“temperatures,stability “was "best—at the
10WÔSÎIQÏSÎUIÏC level
‘“Ï“ï
FREEZE-DRYING
1
Cooked beef kidneys .freeze—dried are employed as ingredients in combined dishes and
military rations. —
—
-
_
.
.
_
'
-
DIETETÏC MEAT PRODUCTS
_
_
'
Studies are being carried out at the University of Toronto to determine the value of
—
freeze-dried minced raW beef fatextracted to remove saturated lipids and Cholesterol;
A method has been developed to blend the residual meat protein With corn oil and
prepare acceptable hamburger patties and casserole dishes. These are being incorporated
into menus for hospital patients With a heart condition and the resulting inuence on blood
‘
cholesterol levels and other factors examined 11.
'
'
'
_
,
-
‘
”
STABILITY OF FREEZE—DRIED MEATS
'
Since the freeZe—dried foods were rst produced on any scale, the rule of thumb method
.
to retain their acc‘eptability ”on-storage has been
to below 2 per cent moisture and
pack in an inert atmbsphere.conæining less than 1 or 2 per cent oxygen.
The di‘erent types of ‘ deteriorative mechanisms that may take place are associated
With non—enzymic browning, absorption of oxygen and possibly enzymic reactions in the
case of raw meat
,
,
:
a
,
_
»
.
When foods deteriorate to the? extent of becoming unacceptable on storage, the changes
are obvious. Dehydrated militaryrations stored for long periods in the absence of air «but
at high temperatures maysu‘er severe carbonyl—aminobrowuing.
minor defect in a bulk
container can quickly allow oxidative rancidity of theñether…extractable
to
for although a reliable nitrogen pack in a Small: can -or ‘:pouch is not diîcult “to achieve,
large bulk
a hazard. The. large 200 litrès—drumsobtainable in Canada for bulk
shipments are not— airtight—andhoth they and smaller drums and©artonsrequire an inner
liningsealed bag of lamiætedaluminium foil andplastic. Poor seams, pinholes :and creases
in the liner can allow oxygen transmission suîcientto turnsuch contents as cured freeze—
dried meat, rancid in a' period:ofseveral…months. 1
.
:
;
…
.
-
,
‘
A lesser degree of detéri0ratiônreduces theâaeeeäptabili® of: meat …by causing slower
rehydration, texture changes and the
of st‘aleavoürs. «The associated chemical
reactions are not well dened:but
perhaps
connected with ‘carbonyl—amino browning, and oxidation of components other than
the
_
«
Thompson, Fox and Laudmann
a
of the effect of water and
temperature on»the deœrioîàltiô*
determine the levels of
'
moisture, oxygen
and temperature desirable
Ê
=
as—ÿ1; &
samples
per” %Cfent
smoœ
_
deteriorated, on sterage, while at 1.7 per Cent Incisture, no
temperature over sve
: at :;highér“temperatures,stability “was "best—at the
10WÔSÎIQÏSÎUIÏC level
‘“Ï“ï