Cryostabilization of Functional Properties of Pre‐Rigor and Post‐rigor Beef by Dextrose Polymer and/or Phosphates

J. 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 pyrophos‐phate). 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 May

Keywords

  • beef
  • cryostabilization
  • dextrose
  • post‐rigor

ASJC Scopus subject areas

  • Food Science

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