Liha töötlemine
by very fast freezing rates, enhance the rate temperatures, freezing, and thawing, occur
of aging by release of enzymes (Dransfield during processing.
1986). Repeated freeze-thaw cycles using When meat is frozen quickly, the water,
relatively low freezing rates do not seem to both that released by the fibrils as the meat
cause any enhanced tenderising (Locker and has gone into rigor and that which is still
Daines 1973). There is little evidence of any held, is frozen simultaneously. Consequently,
relationship between chilling rates and sub- there is no change in the water ’s relative
sequent frozen storage life. positions or amounts. At slower freezing
Whether aged or unaged, chilled or frozen, rates, however, the water balance is altered,
it is in the cooked final product that the con- the extracellular water freezing first. As
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