Freezer Storage Temperature as Related to Drip and to Color in Frozen‐defrosted Beef

Chemical Deterioration of Frozen Bovine Muscle at −4° C

“…On the other hand, Ramsbottom et al (1941) found no relationship between frozen storage temperature and drip from beef. According to Ramsbottom et al (1940), the amount of drip from previously-frozen beef steaks decreased as the prefreezing aging period was extended up to 35 days.…”

Effects of Freeze Preservation on Nutrients

“…1926;Kahn and van den Berg 1967). With large cuts of beef, freezing rate generally has no influence on the amount of thaw-exudate (Ramsbottom and Koonz 1941). With poultry, freezing rate and the amount of thaw-exudate are not linearly related (Fig.…”

“…In two studies, large and small cuts of beef were stored for 4-12 months at temperatures ranging from _12° to _29°C and no difference was noted in the amount of thaw-exudate as a function of storage temperature (Bennett et al 1954;Ramsbottom and Koonz 1941). However, with cod the amount of thaw-exudate apparently increases as the storage temperature is increased over the range _29° to _7°C (Miyauchi 1962).…”

“…1954;Cook et at. 1926;Kotschevar 1955;Ramsbottom and Koonz 1939, 1941Pearson and Miller 1950;Westerman et at. 1949) and pork muscle (Kotschevar 1955;Pearson et at.…”

“…However, with cod the amount of thaw-exudate apparently increases as the storage temperature is increased over the range _29° to _7°C (Miyauchi 1962). The amount of thaw-exudate generally increases with increased storage time, especially with small cuts of animal tissue (Ramsbottom and Koonz 1941;Pearson and Miller 1950). The opposite effect can sometimes occur when animal muscles are frozen prerigor (Tanaka and Tanaka 1956B).…”