Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Air Blast Thawing Combined with Infrared Radiation on Physical Properties of Pork

  • Hong, Geun-Pyo (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Shim, Kook-Bo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Mi-Jung (National Nanotechnology Center, National Science and Technology Development Agency) ;
  • Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Published : 2009.06.30
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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 (p<0.05). Increasing both IR power and air velocity tended to decrease the cooking loss of pork. Moreover, increased IR power tended to decrease the water holding capacity and shear force of pork. The shear force changes were not significant (p>0.05). 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.

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References

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