Water states in beef when frozen and thawed

UDC 637.5

Water states in beef when frozen and thawed

Onishenko V. P., Zheliba T. A., Zinchenko V. D.

Water states in beef were studied by NMR (as a non destructive) method, the beef being frozen at temperatures down to –40 °С with thawing to follow.  Freezing of meat samples was characterized by forming supercooled water, while at their thawing equilibrium was attained between liquid and ice phases. The results obtained for equilibrium proportion values of water frozen out are found to be both consistent with and considerably different from the data published by various authors.

Keywords: beef, freezing, frozen out water proportion, thawing.

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