Effect of drying temperature in the accelerated freeze‐drying of pork

descriptionPublicationkeyboard_double_arrow_right Article 01 Aug 1962 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 13, pages 439-448 (issn: 0022-5142, eissn: 1097-0010,

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Authors: A. Aitken; J. C. Casey; I. F. Penny; C. A. Voyle;

doi: 10.1002/jsfa.2740130808

Effect of drying temperature in the accelerated freeze‐drying of pork

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Abstract

AbstractThe effect of plate temperature on pork psoas muscle dried by the Accelerated Freeze‐Drying process has been studied. Plate temperatures above 60° had an adverse effect on the organoleptic and reconstitution properties of the meat. Higher plate temperatures also caused a loss in solubility of water soluble proteins and a loss in activity of phosphorylase and ATP‐ase.

Related Organizations

United Kingdom Ministry of Agriculture, Fisheries and Food
United Kingdom

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