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Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Published online by Cambridge University Press:  01 December 2014

V. Messina ,
A. Sancho ,
G. Grigioni ,
S. Fillipini ,
A. Pazos ,
F. Paschetta ,
V. Chamorro  and
N. Walsöe de Reca
V. Messina*
Affiliation:
CINSO – (CITEDEF), UNIDEF (Strategic I & D for Defense)-CONICET-Ministry of Defense, Juan Bautista de la Salle 4970, B1603ALO Villa Martelli, Buenos Aires, Argentina The National Council for Scientific and Technical Research (CONICET), Rivadavia 1917, C1033AAJ, Buenos Aires, Argentina
A. Sancho
Affiliation:
Food Technology Institute-INTA, Morón, B1708WAB, Buenos Aires, Argentina
G. Grigioni
Affiliation:
The National Council for Scientific and Technical Research (CONICET), Rivadavia 1917, C1033AAJ, Buenos Aires, Argentina Food Technology Institute-INTA, Morón, B1708WAB, Buenos Aires, Argentina
S. Fillipini
Affiliation:
National University of Luján, Route 5 y Avenida Constitución – Luján 6700, Buenos Aires, Argentina
A. Pazos
Affiliation:
Food Technology Institute-INTA, Morón, B1708WAB, Buenos Aires, Argentina
F. Paschetta
Affiliation:
Food Technology Institute-INTA, Morón, B1708WAB, Buenos Aires, Argentina
V. Chamorro
Affiliation:
Food Technology Institute-INTA, Morón, B1708WAB, Buenos Aires, Argentina
N. Walsöe de Reca
Affiliation:
CINSO – (CITEDEF), UNIDEF (Strategic I & D for Defense)-CONICET-Ministry of Defense, Juan Bautista de la Salle 4970, B1603ALO Villa Martelli, Buenos Aires, Argentina The National Council for Scientific and Technical Research (CONICET), Rivadavia 1917, C1033AAJ, Buenos Aires, Argentina
*
†E-mail: vmessina@citedef.gob.ar
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Abstract

The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles, showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze-drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be used in an instant meal.

Keywords

freeze-driedcolourinstant mealbovine muscleswater activity
Type
Research Article
Information
animal , Volume 9 , Issue 4 , April 2015 , pp. 723 - 727
Copyright
© The Animal Consortium 2014 

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