Food Science and Technology Vol. 5(2), pp. 47 - 49
DOI: 10.13189/fst.2017.050201
Reprint (PDF) (207Kb)

Proximate Composition and Thermal Properties of Fabricated Fresh Beef during Freezing

Okoronkwo, N. C. ^*, Eze, J. I. , Ene, I. N.
Department of Food Science and Technology, University of Nigeria Nsukka, Nigeria

ABSTRACT

This study presented the effects of temperature and shape on the thermal properties of beef. Round cut of beef was fabricated into irregular, triangular, circular, and rectangular shapes which were subjected to different freezing temperatures of -13, -17, and -30℃. Specific heat, total heat transfer, density and proximate composition of each meat sample were determined after freezing. Total heat transfer among the shapes varied significantly (p<0.05), circular and rectangular shapes had the highest value of 0.460 KJ while triangular shapes had the least value of 0.431 KJ. Density and specific heat decreased significantly (p<0.05), with decrease in temperature, but total heat transfer increased significantly (p<0.05) with increase in temperature from -13 to -30℃. It was observed that different fabricated beef shapes significantly (p<0.05) affected total heat transfer during freezing. Also, thermal properties of beef at freezing were found to be dependent on the freezing temperatures. Circular shaped meat samples had the best thermal property behaviour at -30℃. From the results of the study, it is evident that thermal properties of beef perform better at lower freezing temperatures.

KEYWORDS
Thermal Properties, Density, Total Heat Transfer, Specific Heat, Freezing Temperatures, Beef

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Okoronkwo, N. C. , Eze, J. I. , Ene, I. N. , "Proximate Composition and Thermal Properties of Fabricated Fresh Beef during Freezing," Food Science and Technology, Vol. 5, No. 2, pp. 47 - 49, 2017. DOI: 10.13189/fst.2017.050201.

(b). APA Format:
Okoronkwo, N. C. , Eze, J. I. , Ene, I. N. (2017). Proximate Composition and Thermal Properties of Fabricated Fresh Beef during Freezing. Food Science and Technology, 5(2), 47 - 49. DOI: 10.13189/fst.2017.050201.