Comparative Analysis of Quality Attributes in Restructured Steam-Cooked Chicken, Pork, and Beef System as Affected by...

Area of Science:

• Food Science
• Meat Science
• Biotechnology

Background:

• Freeze-drying (lyophilization) is a crucial preservation technique for food products.
• Understanding its impact on meat quality is essential for optimizing processing and storage.

Purpose of the Study:

• To systematically investigate the effects of freeze-drying duration on the physicochemical and textural properties of chicken, pork, and beef.
• To compare the species-specific responses to freeze-drying.

Main Methods:

• Meats (chicken, pork, beef) were freeze-dried for 2, 4, 6, 8, and 11 hours.
• Evaluated parameters included pH, moisture content, rehydration capacity, water distribution, color, and texture profile analysis.

Main Results:

• pH remained stable (5.6-6.2). Moisture content followed a three-phase pattern, with pork retaining more moisture mid-drying.
• Rehydration capacity increased with drying time; chicken exhibited highest efficiency.
• Species-specific changes observed in color (e.g., chicken brightening, beef darkening, pork yellowing) and texture (e.g., beef hardness, pork springiness decline).

Conclusions:

• Freeze-drying duration influences meat quality parameters differently across species.
• Findings offer insights for tailoring freeze-drying protocols to maintain specific meat quality attributes.
• Optimized protocols can enhance functional performance and sensory characteristics of freeze-dried meats.