Fleischwirtshaft Sa Naslovnom

7/23/2019 Fleischwirtshaft Sa Naslovnom

1/6

See discussions, stats, and author profiles for this publication at:https://www.researchgate.net/publication/279868288

Effects of fast thawing on the quality

attributes of pork tenderloin steaks

ARTICLEJULY 2015

READS

48

6 AUTHORS, INCLUDING:

Igor TomasevicUniversity of Belgrade

41PUBLICATIONS 72CITATIONS

SEE PROFILE

Slavia StajiUniversity of Belgrade


SEE PROFILE

Nikola Stanii

Institut za stoarstvo, Beograd-Zemun


SEE PROFILE

Available from: Igor Tomasevic

Retrieved on: 08 January 2016
https://www.researchgate.net/profile/Nikola_Stanisic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_7https://www.researchgate.net/profile/Nikola_Stanisic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_4https://www.researchgate.net/profile/Nikola_Stanisic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_5https://www.researchgate.net/profile/Igor_Tomasevic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_4https://www.researchgate.net/publication/279868288_Effects_of_fast_thawing_on_the_quality_attributes_of_pork_tenderloin_steaks?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_3https://www.researchgate.net/publication/279868288_Effects_of_fast_thawing_on_the_quality_attributes_of_pork_tenderloin_steaks?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_3https://www.researchgate.net/publication/279868288_Effects_of_fast_thawing_on_the_quality_attributes_of_pork_tenderloin_steaks?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_3https://www.researchgate.net/publication/279868288_Effects_of_fast_thawing_on_the_quality_attributes_of_pork_tenderloin_steaks?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_3https://www.researchgate.net/publication/279868288_Effects_of_fast_thawing_on_the_quality_attributes_of_pork_tenderloin_steaks?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_3https://www.researchgate.net/publication/279868288_Effects_of_fast_thawing_on_the_quality_attributes_of_pork_tenderloin_steaks?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_3https://www.researchgate.net/publication/279868288_Effects_of_fast_thawing_on_the_quality_attributes_of_pork_tenderloin_steaks?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_3https://www.researchgate.net/publication/279868288_Effects_of_fast_thawing_on_the_quality_attributes_of_pork_tenderloin_steaks?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_3https://www.researchgate.net/publication/279868288_Effects_of_fast_thawing_on_the_quality_attributes_of_pork_tenderloin_steaks?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_3https://www.researchgate.net/?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_1https://www.researchgate.net/profile/Nikola_Stanisic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_7https://www.researchgate.net/institution/Institut_za_stocarstvo_Beograd-Zemun?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_6https://www.researchgate.net/profile/Nikola_Stanisic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_5https://www.researchgate.net/profile/Nikola_Stanisic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_4https://www.researchgate.net/profile/Slavisa_Stajic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_7https://www.researchgate.net/institution/University_of_Belgrade?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_6https://www.researchgate.net/profile/Slavisa_Stajic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_5https://www.researchgate.net/profile/Slavisa_Stajic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_4https://www.researchgate.net/profile/Igor_Tomasevic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_7https://www.researchgate.net/institution/University_of_Belgrade?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_6https://www.researchgate.net/profile/Igor_Tomasevic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_5https://www.researchgate.net/profile/Igor_Tomasevic?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_4https://www.researchgate.net/?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_1https://www.researchgate.net/publication/279868288_Effects_of_fast_thawing_on_the_quality_attributes_of_pork_tenderloin_steaks?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_3https://www.researchgate.net/publication/279868288_Effects_of_fast_thawing_on_the_quality_attributes_of_pork_tenderloin_steaks?enrichId=rgreq-44114ac0-a690-44d6-b631-40a58fc1d766&enrichSource=Y292ZXJQYWdlOzI3OTg2ODI4ODtBUzoyNDg4NjQzODkyMDE5MjBAMTQzNjM0NTMwMjk2Ng%3D%3D&el=1_x_2


2/6


3/6FLEISCHWIRTSCHAFT International 3/2015

Research & Development 71

Keywords

,Pork,Thawing,Quality,Colour,Shear force,Cooking yield

Received: 16 May 2015 | reviewed: 26 May 2015 | revised: 3 June 2015 | accepted: 3 June 2015

The objective of this study was to determine the meat quality

changes of rapidly thawed pork steaks in a hot water bath. Frozen

pork tenderloins (n= 30) were cut into steaks sequentially from thetail end of the tenderloin. Steaks were randomly assigned to con-

ventional (12 to 14 h, 4 C) or rapid thawing methods: fast (13 min,

20 C) or very fast (7 min, 39 C). The thawing treatment did not

influence cooking yield, shear force, total moisture loss or L*, a*

and b* values. The difference in thaw drip loss (around 2%) wasobserved only between conventionally and very fast thawed sam-

ples. Pork steaks taken from the entire length of the tenderloin can

be rapidly thawed in a water bath with minimal impact on meat

quality.

Thawing is necessary for frozen food before any additional sub-sequent food processing or cooking. In recent years, meat indus-try has relied more and more on using thawed meat in meat

processing. The purpose of thawing is to restore the original food qual-ity as close as possible. Generally, the thawing process takes muchlonger than the freezing process, thus potentially further damaging thefood texture. Therefore, in order to obtain meat with technological andsensory properties closest to refrigerated meat, it is very important toconsider all the changes undergone by meat during thawing.

A meat thawing system should be considered as one operation inthe meat production chain. It receives frozen meat, hopefully, withina known temperature range and is expected to deliver that same

meat in a given time in a totally thawed state. The weight loss andquality changes during thawing should be within acceptable limits,which will vary from process to process.

In selecting a thawing system for industrial use, a balance must bereached between different important factors: thawing time, appearance,the bacteriological condition of the product, processing problems suchas effluent disposal and the investition and operating costs of the re-spective systems. Of these factors, thawing time is the principal crite-rion that governs the selection of the system (JAMES and JAMES, 2010).

As global trade increases and the distance between producer andconsumer expands, the need to freeze meat for transportation in-creases. Due to the increasing market share of deep-frozen meatproducts, as well as numerous disadvantages of traditional thawingmethods, more and more attention has been paid recently to fast

thawing methods, enabling full control over the process parameters.Beef, lamb/mutton and chicken are the meat products that are pro-duced world-wide in the greatest quantities and hence the majorityof the research to date in the meat science discipline in general andabout the effects of freezing and thawing has focused on these spe-cies (LEYGONIE et al., 2012). Therefore, the objectives of this researchwere to evaluate the effects of two rapid hot water thawing methodson the meat quality attributes of pork tenderloin steaks.

Materials and methods

Muscle samples

Thirty boneless pork tenderloins were obtained from local porkslaughter plants between 2 and 9 days postharvest over severalpurchase dates. From the tail end of each tenderloin, 1 or 2 steaks

(2.5 cm thick) were immediately removed. These steaks were utilisedto determine initial shear force in fresh steaks that were never fro-zen and shear force in steaks that underwent a freeze/thaw cycle.The remainder of each tenderloin was vacuum packaged, frozen at-23 C and stored for 6 months prior to use.

While the tenderloins were still frozen, USDA-IMPS 415 center cuttenderloin steaks (9 steaks per tenderloin) were cut and identifiedsequentially starting from the tail end to the posterior portion of thetenderloins. Frozen steaks were cut approximately 2.5 cm thick withtheir thickness measured and individually accounted for each steakafter cutting. Each steak surface was traced onto acetate paper forthe determination of the surface area, perimeter and surface:volume(SV) ratio using image processing software (ImageJ 1.47v, National

Institutes of Health, USA). The frozen steaks were individuallyweighed and vacuum packaged in 85 m thick (PA/PE/PE) bags withthe transmission rates of 60 ml O2, 12 ml N2, 180 ml CO2/m2/24h/1atmand the size of 100 mm140 mm. The bags were sealed with a Mini-pack MV 35 (Minipack, Dalmine, Italy).

Thawing treatments

The thawing treatments consisted of conventional thawing (C) in arefrigerator at 3 to 4 C for 12 to 14 h and 2 rapid thawing methodsusing a water bath (HH-S21.8, Biocotek, Ningbo, China).

The rapid thawing methods were a fast (F) thaw rate at 20 C for130.5 min and a very fast (V) thaw rate at 39 C for 70.5 min. Eachthawing treatment was randomly assigned to one steak from differ-

ent tenderloin locations. The degree of thawing was manually esti-mated 1min prior to the target thawing time and adjusted in 30 sincrements as needed until no icy core was detected, and total thaw-ing time was recorded. Thawed steaks were removed from the vacu-um packaging, lightly blotted and weighed to determine the thawdrip loss expressed as a percentage of the frozen steak weight.

Meat quality measurements

The steaks were allowed to bloom for 60 min prior to measuring theCommission Internationale de lEclairage (CIE) colour space valuesL* (lightness), a* (redness), and b* (yellowness) using a ChromaMeter CR-400 (Minolta Co., Ltd., Osaka, Japan) using D-65 lighting, a

2 standard observer angle and an 8 mm aperture in the measuringhead. Colour was measured at a minimum of 5 locations across thesurface of each steak.

Effects of fast thawing on the quality attributesof pork tenderloin steaksBy Igor Tomaevi, Vladimir Tomovi, Slavia Staji, Marija Jokanovi, Nikola Stanii and Duan ivkovi



Research & Development72 Effects of fast thawing ...

The total colour difference (E*) was calculated according to the

formula:

where (g) subscript denotes values for grilled and (t) subscriptdenotes values for thawed samples.

The steaks were grilled on an electric grill (HD4420, 2300W, Phi-lips, The Netherlands) using the maximum heat setting (2705 C).The steaks were turned once when the internal temperature reached39 C. Grilling was continued until the internal temperature reachedan endpoint of 71 C. The temperature of each steak was contin-

uously monitored throughout grilling using a 2 channel Testo 925Type K Thermometer (Testo AG, Lenzkirch, Germany) inserted intothe geometric center of the steak. Data regarding cooking time andcooked weight after a 2 min rest were also obtained. Steaks werecooled to room temperature (RT) before determining tendernessinstrumentally by a shear force test. The cores (3 to 5 per steak) forthe Warner-Bratzler shear force test (WBSF) were removed parallelto the longitudinal orientation of the muscle fibres using a coringtool (1.27 cm inside diameter) and were sheared one time using aTA.XT Plus texture analyzer (Stable Micro System, Godalming, UK).WBSF was measured at RT using a Warner-Bratzler meat shear cellwith an inverted-V cut-out blade, 1.18 mm thick, at crosshead speedof 3.8 mm/s.

Statistical analysis

Data were analysed using SPSSStatistics 17.0 (Chicago, Illinois,USA) data analysis software. Sig-nificant differences (P



Research & Development 73

freezing with subsequent exudateproduction could cause dena-turation of buffer proteins, therelease of hydrogen ions and asubsequent decrease in pH. Al-ternatively, the loss of fluid fromthe meat tissue may cause an

increase in the concentration of thesolutes, which results in a de-crease in the pH. The steak pHafter thawing in our experimentwas not influenced by the thawingtreatment. The same was observedfor the pH values of the steaks aftergrilling (Tab. 2).

Colour and texturecharacteristics of steaks

Lightness (L*), yellowness (b*) and

redness (a*) values of the thawedsteaks were not different (P>0.05)among the thawing treatments. When the colour of the thawedsteaks was measured once again, this time after the grilling, theshift in colour change was observed compared to thawed steaks.When grilled, conventionally thawed samples (C) had significantlyhigher L* (P=0.020) and a* values (P



Research & Development74

thawing loss was not negligible since the exudate contains valuableextractive and mineral compounds and vitamins. Cooking yield andtenderness were not influenced by the type of thawing treatmentapplied. Fast and very fast thawed tenderloins had a significantlylower L* value (darker colour) and higher a* value (redder colour)compared to conventionally thawed tenderloins only after grilling.For researchers, the fast thawing methods presented here offer

convenience for experimental scheduling and better control of ex-perimental conditions. Also, minor differences in frozen/fast thawedsteaks compared to never frozen steaks may benefit consumers andfood service operations, making thawing of pork meat very rapid.

Practical importance

The study demonstrates that pork tenderloin steaks can be rapidlythawed in as few as 7 min in a hot water bath. Very fast thawingslightly increases drip loss (2%) compared to conventional thawingmethods but does not affect cooking yield, shear force, total mois-ture loss or colour. The fast thawing methods used in our study canrestore frozen pork meat closely to the fresh state. This will benefit

consumers and food service operations shortening the time neces-sary for pork meat thawing as well as meat researchers providingconvenience for experimental scheduling and better control of ex-perimental conditions.

References

1. AMBROSIADIS, I., N. THEODORAKAKOS, S. GEORGAKIS and S. LEKAS (1994): Influen-ce of thawing methods on the quality of frozen meat and the drip loss.

Fleischwirtschaft 74, 284287. 2. AN, M.C. and A. CALVELO (1980): Freezing

rate effects on the drip loss of frozen beef. Meat science 60(4), 114.

3. DESTEFANIS, G., A. BRUGIAPAGLIA, M.T. BARGE and E. DAL MOLIN (2008): Rela-

tionship between beef consumer tenderness perception and Warner-Bratzler

shear force. Meat science 78, 153156. 4. GONZALEZ-SANGUINETTI, S., M.C.

AN and A. CALVELO (1985): Effect of Thawing Rate on the Exudate Production

of Frozen Beef. Journal of Food Science 50, 697700. 5. JAMES, C. and S.J.JAMES (2010): Freezing/Thawing, Handbook of Meat Processing. Wiley-Black-

well, pp. 105124. 6. LAGERSTEDT, A., L. ENFALT, L. JOHANSSON and K. LUND-STROM (2008): Effect of freezing on sensory quality, shear force and water lossin beef M. longissimus dorsi. Meat science 80, 457461. 7. LEYGONIE, C., T.J.BRITZ and L.C. HOFFMAN (2011): Oxidative stability of previously frozen ostrich

Muscularis iliofibularispackaged under different modified atmospheric

conditions. International Journal of Food Science & Technology 46, 11711178.

8. LEYGONIE, C., T.J. BRITZ and L.C. HOFFMAN (2012): Impact of freezing and

thawing on the quality of meat: Review. Meat science 91, 9398. 9. VIEIRA, C.,M.T. DIAZ, B. MARTINEZ and M.D. GARCIA-CACHAN (2009): Effect of frozen storage

conditions (temperature and length of storage) on microbiological and senso-

ry quality of rustic crossbred beef at different states of ageing. Meat science83, 398404. 10. WHEELER, T.L., R.K. MILLER, J.W. SAVELL and H.R. CROSS

(1990): Palatability of Chilled and Frozen Beef Steaks. Journal of Food Science

55, 301304.

Authors addressesProf. Dr. Igor B. Tomaevi (corresponding author: [email protected])

Slavia B. Staji and Prof. Dr. Duan M. ivkovi, Food Technology and Bio-

chemistry Department, Faculty of Agriculture, University of Belgrade, Ne-

manjina 6, 11080 Belgrade, Republic of Serbia; Prof. Dr. Vladimir M. Tomovi

and Dr. Marija R. Jokanovi, Faculty of Technology, University of Novi Sad,Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia; Dr. Nikola Z. Sta-

nii, Institute for Animal Husbandry, Autoput 16, PO Box 23, 11080 Belgrade-

Zemun, Republic of Serbia.

Documents

Fleischwirtshaft Sa Naslovnom