Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality

• 발행기관: 한국축산식품학회
• 저자명: Seul-Ki-Chan Jeong Kyung Jo Seonmin Lee Hayeon Jeon Soeun Kim Seokhee Han Minkyung Woo Yun-Sang Choi Samooel Jung
• 간행물 정보: 『Food Science of Animal Resources』제45권 제3호, 711~726쪽, 전체 16쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.05.15

국문 초록

Freezing is a valuable technique for increasing the shelf-life of meat. However, various changes occur in the physicochemical properties of frozen meat, which are affected by the frozen storage conditions, including the freezing temperature and storage duration. Conventional methods for measuring the properties of frozen-thawed meat are destructive and time-consuming. Therefore, non-destructive real-time analyses have been developed. Non-destructive analyses are divided into spectroscopy- and imaging-based technologies. A combination of non-destructive methods and supervised learning has been used to predict the properties of frozen-thawed meat, such as lipid and protein oxidation, which are affected by frozen storage conditions. This review focuses on the changes in meat properties caused by temperature and storage duration in freezing conditions, and the non-destructive measurements used to analyze the properties of frozen-thawed meat.

목차

Introduction

The Freezing Process of Meat

The Physicochemical Changes in Meat during Frozen Storage

The Effect of Freezing Rates on the Properties of Frozen-Thawed Meat

The Effects of Storage Periods on the Properties of Frozen-Thawed Meat

Measurement of Frozen-Thawed Meat Quality Using Non-Destructive Methods

Spectroscopy-Based Techniques

Imaging-Based Techniques

Limitations and Future Trends

References

키워드

frozen meat quality freezing temperature storage period non-destructive analysis