title: Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles.
abstract: The aim of this research was to determine the quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles. Most quality properties of both muscles were similar apart from total fat content. Freeze-dried meat pieces were kept in ten different equilibrium levels of relative humidity (2.0-97.3%) at 5, 15, 25 and 30°C. The experimental data were evaluated using BET (Brunauer-Emmett-Teller) and GAB (Guggenheim, Anderson and deBoer) models. The equilibrium moisture contents of freeze-dried Biceps femoris were lower than those of Semimembranosus at all water activities and temperature. The constants m0 and C of BET and GAB equations were determined to be between 6.27 and 8.07g/100g dry matter and 9.32-13.73, respectively. Constant k was about 0.90 at all temperatures, and the GAB equation exhibited a better fit to the experimental data of both muscles as a result of all %E values being approximately equal to 10%.
authors.affiliation: Department of Food Engineering, Engineering Faculty, Akdeniz University, 07070 Antalya, Turkey.
authors.forename: Elif
authors.initials: E
authors.lastname: Aykın
authors.affiliation: Department of Food Engineering, Engineering Faculty, Akdeniz University, 07070 Antalya, Turkey. Electronic address: erbas@akdeniz.edu.tr.
authors.forename: Mustafa
authors.initials: M
authors.lastname: Erbaş
mesh_terms: D000818:Animals; D002417:Cattle; D063427:Food Quality; D005612:Freeze Drying; D000070633:Hamstring Muscles / Q000737:chemistry*; D008962:Models, Theoretical; D000069466:Red Meat; D013696:Temperature
keywords: Adsorption isotherm; BET; Biceps femoris; GAB; Quality; Semimembranosus