Cryostabilization of functional properties of Pre-rigor and post-rigor beef by dextrose polymer and/or phosphates

Jae W. Park, T. C. Lanier, D. H. Pilkington

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

Cryostabilization of functional properties of pre-rigor and post-rigor beef throughout 5 mo frozen storage was investigated as affected by the addition of 8% neutralized high molecular weight dextrose polymer (polydextrose), alone or in combination with 0.5% phosphates (a 1:l mixture of sodium tripolyphosphate and tetrasodium pyrophosphate). Pre-rigor meat to which polydextrose had been added prior to freezing was nearly equivalent in functional properties after 5 mo frozen storage to fresh, pre-rigor meat. Addition of the same level of phosphates plus polydextrose to nontreated muscle (control) after 5 mo frozen storage resulted in higher values for most measured indices of functionality. The effect was almost totally attributable to addition of the phosphates. However, addition of phosphate did not appear to increase the protein cryoprotective effect.

Original languageEnglish
Pages (from-to)467-472
Number of pages6
JournalJournal of Food Science
Volume58
Issue number3
DOIs
Publication statusPublished - 1993 Dec 1
Externally publishedYes

Fingerprint

polydextrose
functional properties
polymers
frozen storage
Polymers
beef
Phosphates
phosphates
Glucose
glucose
Meat
Cryoprotective Agents
meat
sodium tripolyphosphate
pyrophosphates
Freezing
freezing
Molecular Weight
molecular weight
Muscles

ASJC Scopus subject areas

  • Food Science

Cite this

Cryostabilization of functional properties of Pre-rigor and post-rigor beef by dextrose polymer and/or phosphates. / Park, Jae W.; Lanier, T. C.; Pilkington, D. H.

In: Journal of Food Science, Vol. 58, No. 3, 01.12.1993, p. 467-472.

Research output: Contribution to journalArticle

Park, Jae W. ; Lanier, T. C. ; Pilkington, D. H. / Cryostabilization of functional properties of Pre-rigor and post-rigor beef by dextrose polymer and/or phosphates. In: Journal of Food Science. 1993 ; Vol. 58, No. 3. pp. 467-472.
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