Melting and crystallization DSC profiles of different types of meat

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dc.contributor.authorSavanović, Danica
dc.contributor.authorGrujić, Radoslav
dc.contributor.authorRakita, Slađana
dc.contributor.authorTorbica, Aleksandra
dc.contributor.authorBozičković, Ranko
dc.date.accessioned2018-07-09T15:19:45Z
dc.date.available2018-07-09T15:19:45Z
dc.date.issued2017-01
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.en_US
dc.identifier.citationD. Savanović, R. Grujić, S. Rakita, A. Torbica, R. Bozičković. Melting and crystallization DSC profiles of different types of meat. Chemical Industry and Chemical Engineering Quarterly, 23 (2017) 473–481. DOI: 10.2298/CICEQ160707001Sen_US
dc.identifier.issn1451-9372
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/102
dc.language.isoenen_US
dc.publisherAssociation of the Chemical Engineers of Serbiaen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.relation.ispartofseries001;0097
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectDSCen_US
dc.subjectmeaten_US
dc.subjectcrystallizationen_US
dc.subjectmeltingen_US
dc.titleMelting and crystallization DSC profiles of different types of meaten_US
dc.typeinfo:eu-repo/semantics/articleen_US

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