Study of the Water Binding Properties of Freeze-Dehydrated Meat in Relation to Protein Composition and Processing Treatment
Final rept. 21 Feb 1963-20 Feb 1964
AMERICAN FOUNDATION FOR BIOLOGICAL RESEARCH MADISON WI
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The relationships between dehydration variables and protein stability of muscle tissue are of direct importance to the development of freeze-dried meats with optimum rehydration and texture properties. The report deals with studies of the effect of the rate of freezing and temperature of dehydration on protein denaturation in beef muscle tissue. An effort was made to separate the effects of freeze-drying from those of high temperature. It was then possible to show that heat applied during the course of freeze-drying to accelerate dehydration may induce insolubility in the portion already dried, while the part still to be dried remains undamaged. Free-drying per se chamber temperature of -10C throughout the drying, and subsequent warming only to room temperature did not impair protein stability, as measured by extractable protein and insoluble residue.
- Food, Food Service and Nutrition