1. Melting and crystallization DSC profiles of different types of meat
- Author
-
Aleksandra Torbica, Sladjana Rakita, Danica Savanović, Ranko Bozickovic, and Radoslav Grujić
- Subjects
melting ,crystallization ,Chemistry ,General Chemical Engineering ,Enthalpy ,education ,food and beverages ,lcsh:TP155-156 ,law.invention ,DSC ,meat ,Cooling rate ,Differential scanning calorimetry ,law ,Food science ,Crystallization ,lcsh:Chemical engineering ,Water content ,lcsh:HD9650-9663 ,Longissimus dorsi ,lcsh:Chemical industries - Abstract
peer-reviewed, The aim of this study was to test the influence of scanning rate and meat type, on the thermophysical properties of meat and content of the freezable water in frozen meat, using the differential scanning calorimetry (DSC) method. In this study three types of meat were investigated: beef (M. Longissimus dorsi), pork (M. Longissimus dorsi) and chicken meat (Pectoralis major). The cooling rate affected the onset (Tcon), peak (Tc) and end (Tcend) temperatures of crystallization process of beef meat (p
- Published
- 2017