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Effects of air blast thawing combined with infrared radiation on physical properties of pork
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Metadata
Document Title
Effects of air blast thawing combined with infrared radiation on physical properties of pork
Author
Hong G.-P., Shim K.-B., Choi M.-J., Min S.-G.
Name from Authors Collection
Affiliations
Department of Animal Science, Biotechnology Research Institute, Chonnam National University, Gwangju 500-757, South Korea; Department of Food Science, Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, South Korea; National Nanotechnology Center, National Science and Technology Development Agency, Bangkok 12120, Thailand; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, South Korea
Type
Article
Source Title
Korean Journal for Food Science of Animal Resources
ISSN
12258563
Year
2009
Volume
29
Issue
3
Page
302-309
Open Access
Bronze
Publisher
Korean Society for Food Science of Animal Resources
DOI
10.5851/kosfa.2009.29.3.302
Abstract
This study investigated the effects of infrared (IR) radiation combined with air blast thawing on the physical properties of pork. Regardless of air velocity, increasing IR dosage produced an exponential increase in the thawing rate of pork. This rate increased further when air blast velocity was increased. IR treatments showed significantly lower thawing loss than that of 0 Watt treatment, while increasing air velocity significantly increased thawing loss of pork (p0.05). Shear force also increased with increasing air velocity. In addition, the higher the air velocity the higher the shear force of pork. In Commission Internationale de l'Eclairage (CIE) colour determination, control of temperature prevented discolouration from overheating of sample surface. The results suggest that IR dosage combined with air blast has potential in thawed meat quality aspects, and that humidity control could prevent surface drying.
License
Public Nuri
Rights
Korea Institute of Science and Technology Information https://www.kisti.re.kr/pageView/521?t=1648956401355
Publication Source
Scopus