title: Oxidation of controlled low-temperature vacuum dehydrated and freeze-dried beef and pork.
abstract: Processes of freeze-drying and controlled low-temperature vacuum dehydration were used for drying beef and pork. The drying-time of controlled low-temperature vacuum dehydration was less than that of freeze-drying. Monolayer moisture contents and surface areas of freeze-dried products were higher than those of products dried by controlled lowtemperature vacuum dehydration. The contents of myoglobin decreased and lipid oxidation 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-temperature vacuum dehydration.
authors: Department of Food Science, National Chung-Hsing University, Taichung, Taiwan 40227.
authors: V A
authors: VA
authors: King
authors: J F
authors: JF
authors: Chen