Liha töötlemine
and eating quality is generally independent
The Effect of Freezing and
of thawing method. However, two reports
Thawing on Meat Quality
indicated that cooking directly from the
There is a general view that fast freezing frozen state produced less juicy lamb rib-
offers some quality advantage, with “quick loins (Woodhams and Smith 1965) and less
frozen” appearing on many meat products tender beef rolled rib joints (James and
with the expectation that consumers will pay Rhodes 1978) when compared with meat that
more for a quick-frozen product. Studies had been thawed before cooking.
have shown that freezing rate influences ice
crystal size, location (intra- or extra-cellular),
Tenderness and Texture
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