Oxidation of controlled Low-temperature Vacuum Dehydrated and freeze-dried Beef and Pork

摘要

Processes of freeze-drying and controlled low-temperature vacuum dehydration were used for drying beef an pork. The drying - time of controlled low - temperature vacuum dehy- dration was less than that of freeze-drying. Monolayer moisture concents and surface areas of freeze-dried products were higher than those of products dried by controlled low- temperature vacuum dehydration. The contents of myoglobin decreased and lipid oxida- tion increased during storage, and more marked effects were seen at higher storage temperatures Myoglobin degradation in freeze-dried beef and pork was greater than in samples dried by controlled low-emperature vacuum dehydration.