Liha töötlemine
0 ± 4.2% over a 4-day period. Drip losses
which can be compared to commercial prac- from samples that had been kept in a freezer
tice, have defined the effect of freezing rate at −10°C for 6 days had a higher drip loss of
on drip production. Petrovic et al. (1993) 14.0 ± 4.3%.
stated that the optimal conditions for freezing Excessive drip may have a small effect on
portioned meat are those that achieve freez- the eating quality of meat. Perceived juici-
ing rates between 2 and 5 cm h−1 to −7°C. ness is one of the important sensory attributes
Grujic et al. (1993) suggest even tighter of meat. Dryness is associated with a decrease
limits: 3.33 to 3.95 cm h−1. They found that in the other palatability attributes, especially
“slow freezing” up to 0.39 cm h−1 resulted in with lack of flavor and increased toughness
decreased solubility of myofibrillar proteins; (Pearson 1994). However, moisture losses
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