The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing

The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing

Freezing is one of the oldest and most-often-used traditional methods to prolong the shelf life of meat. However, the negative phenomenon of this process is the weight loss of water that occurs after the meat is thawed. Together with the water that escapes from the meat during thawing, there are lar...

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Bibliographic Details
Main Authors: Jakub Martinek, Robert Gál, Pavel Mokrejs, Kristýna Sucháčková, Jana Pavlačkova, Alena Kalendová
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Polymers
Subjects:
freeze–thaw loss
biobased packaging
coating
poultry gelatin
beef sirloin
freezing
Online Access:https://www.mdpi.com/2073-4360/14/15/3094

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