ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
An experimental study of the equilibrium vapor pressure of frozen bovine muscle is presented for a temperature range of −23°C to −1°C. Measurements are presented for round, sirloin, and T-bone steak. The results show that the equilibrium vapor pressure of beef is approximately 20% lower than the vapor pressure of pure ice at the same temperature. An interpretation of the experiments attributes the vapor-pressure depression to dissolved solute species in the frozen liquid phase of the beef muscle. To determine the role of the solid meat matrix in the vapor-pressure depression, experimental measurements are also presented for the vapor pressure of the frozen liquid phase, which can be mechanically removed from the meat by squeezing at room temperature. The vapor pressure of this phase at a given temperature lies between that of beef muscle and pure ice. This result is interpreted by the use of a simple model which idealizes the beef muscle as a cross-linked ionic network which contains not only soluble and mobile ionic species but also ions and other hydrophilic groups which are permanently attached to the network. Because of the presence of these permanently attached groups, more solute particles are present in the frozen liquid phase when it is incorporated in the meat matrix than when it is removed. Since the magnitude of the vapor-pressure depression increases with the concentration of dissolved solute species, the depression is greater when the meat matrix is present. These ideas are consistent with the observed temperature coefficient of the vapor pressure, which is larger for frozen beef muscle than for the separate frozen liquid phase.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1966.tb00478.x
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