Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Abstract

The aim of the present research was to evaluate bovine muscles to be submitted to freeze drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In first place Semitendinous muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analyzed. In second place economic bovine muscles such as Semimembranous and Spinalis dorsi were submitted to the same methodology and conditions as in first place in order to compare them, analyzing the same parameters. values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analyzed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinous and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be applied in an instant meal.