Melting and crystallization DSC profiles of different types of meat
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The aim of this study was to test the influence of scanning rate and meat type, on the thermophysical properties of meat and content of the freezable water in frozen meat, using the differential scanning calorimetry (DSC) method. In this study three types of meat were investigated: beef (M. Longissimus dorsi), pork (M. Longissimus dorsi) and chicken meat (Pectoralis major). The cooling rate affected the onset (Tcon), peak (Tc) and end (Tcend) temperatures of crystallization process of beef meat (p<0.05). Decreasing cooling rate from 20 °C/min to 2 °C/min resulted in significant (p<0.05) change of the crystallization enthalpy (ΔHc) of beef meat, from -220.17 J/g to -168.20 J/g, respectively. Reduction of the heating rate caused significant (p<0.05) decrease in enthalpy of melting (ΔHm) for beef meat, from 228.87 J/g to 161.13 J/g. The heating rate affected the peak (Tm) and end temperatures (Tmend) of melting process of beef meat (p<0.05). The type of meat did not have effect on ΔHc and ΔHm as well as temperature of crystallization (Tcon, Tc, Tcend) and temperature of melting (Tm, Tmend) in meat. Significant (p<0.05) change in freezable water content were recorded between heating rate 20 °C/min and other heating rates, for all three meat types.