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New Food Science Data Have Been Reported by D. Kovacevic and Co-Authors
April 14th, 2011
According to recent research published in the Czech Journal of Food Sciences, "KOVACEVIC D., MASTANJEVIC K. (2011): Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat. Czech J. Food Sci., 29: 15-23. The cryoprotective effects of trehalose and maltose (w = 2-10%) on washed beef meat were investigated."
"Washed beef meat produced from fresh beef meat was frozen and stored for 360 days at -30 degrees C. Myofibrillar protein functional stability was monitored by salt extractable protein (SEP) and differential scanning calorimetry (DSC). Salt extractable protein (SEP) showed that the addition of trehalose and maltose causeda smaller loss...
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Source: VerticalNews Food (2011-04-14)