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| LOS,Francine Gomes Basso; PRESTES,Rosa Cristina; GRANATO,Daniel; SIMÕES,Deise Rosana Silva; ROMAN,Silvane Souza; DEMIATE,Ivo Mottin. |
| This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Histology; Sensory analysis; Texture; Freezing-thawing. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100124 |
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