Shrinking Loin?

Introductions and chatter

Salt taste

Postby Parson Snows » Fri Jan 07, 2005 9:32 am

Sorry but with Christmas and all I forgot to post this

I wrote
To answer your last question Yes you can make bacon from pre-frozen pork, though you have to make sure that it is fully defrosted prior to adding any salt or cure. No difference in taste but generally an improvement in texture.


Aris wrote
Improvement in texture with frozen meat? That's interesting indeed!


Image
taken from �Principles of Food Chemistry (3rd ed)� by John M. deMan, PhD

Image
taken from �Lawrie�s Meat Science Sixth Edition� by R. A. LAWRIE

As can be seen from Table 8.12 above salt equalization occurs quicker with pre-frozen and thawed meat than with fresh/unfrozen. It is predominately salt that makes our food taste to us. The theory is that as the salt is more readily accepted into the meat, when we consume a piece of pre-frozen and thawed salt cured pork it can give the perception of being more flavourful, and is often judged as having a better �mouth feel� � a quality related to texture.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
User avatar
Parson Snows
Registered Member
 
Posts: 760
Joined: Thu Nov 11, 2004 12:46 pm
Location: Bangkok, Thailand

Postby Helen » Fri Jan 07, 2005 9:56 am

Best I pre freeze the next piece :D
Helen
Helen
Registered Member
 
Posts: 27
Joined: Tue Nov 30, 2004 4:40 pm
Location: "Microholding" Essex

Postby aris » Fri Jan 07, 2005 12:09 pm

Isn't there a safety issue then with freezing, thawing, then re-freezing raw meat?

I suppose if you're going to eat them right away it is not a problem - but I usually make large batches then freeze.
aris
Site Admin
 
Posts: 1875
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby Helen » Fri Jan 07, 2005 12:23 pm

I only do a kilo at a time & it gets eaten before I can even think about freezing it!!!!!
Helen
Helen
Registered Member
 
Posts: 27
Joined: Tue Nov 30, 2004 4:40 pm
Location: "Microholding" Essex

Postby Parson Snows » Mon Jan 24, 2005 11:35 am

Aris wrote
Isn't there a safety issue then with freezing, thawing, then re-freezing raw meat?

Prepared by Sandra Bastin, Ph.D., R.D.,
Extension Specialist in Food and Nutrition
Refreezing Thawed Foods
You may safely refreeze frozen foods that have thawed if they still contain ice crystals or if they are still cold (about 40�F) and have not been in the refrigerator for more than one day. In general, if a food is safe to eat, it is safe to refreeze. Partial thawing and refreezing will lower the quality of fruits and vegetables. Meats may be cooked and then frozen again with little loss of quality. Use refrozen foods as soon as possible to maintain an acceptable quality.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
User avatar
Parson Snows
Registered Member
 
Posts: 760
Joined: Thu Nov 11, 2004 12:46 pm
Location: Bangkok, Thailand

Previous

Return to Chatter

Who is online

Users browsing this forum: No registered users and 8 guests