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452 CHAPTER 4] Table 4... .Vitamin Content in the Drip from beef Rib Steaks Vitamin Thiamine Riboflavin Nsaciii Pyridoxin Pantothenic Acid Folk Acid Percent in Meat 12.2 10.3 14.5 9.4 33.3 8.1 1962 Guide And Data BooV Table 5... .Vitamin loss from Freezing and Thawing Several Cuts of Meat Meat Liver slices Beef rib steaks Rib roast Pork chops Pewint of Total Lost by Free&ing and Thawing Thiamine Riboflavin Niacin 7.0 8.3 7.0 12.8 63 9.3 5.0 0.3 5.5 2.4 30 1.5 email block to those for quarters or cuts may be due to the volume area effect. There are some puzzling aspects about this problem. For example, grades of beef differ in drip loss on thawing. Greater drip was found from thawed quartern of canner cattle. than from higher grades. Also, different muscles exhibit variability in retaining fluid when thawed. Age of meat at time of freezing is also an important, factor. Steaks cut very soon after slaughter were compared with'others removed at'different intervals up to five weeks. Drip was low in steaks frozen onefourth day after slaughter, increased appreciably after one day, remained at about the same lead for five days and then decreased considerably with looger holding before freezing. In the aged meat, even though ice crystal rise was large, fluid was retained on thawing. The extent of lactic acid formation after the animal dies affects fluid-holding by the muscle. Decreased drip loss in meat was made by adjusting pH upward to about 6.3. Re lating the increased drip at low pH to the isoelectric state of the muscle proteins, fast freezing decreases drip only in meat with low pH. Australian workers recently, reported on exten sive physiological experiments with cattle.prior to killing which were aimed among other things at altering rate of lactic acid production in the carcasses. With small pieces of meat, drip loss was inversely related to pH. Drip loss increases with length of storage. There is a vari able reaction of meat to treatment and storage from animal to animal. From the earlier discussion of effect of repeated freezing and thawing on meat structure, increased drip los3 would be expected. This was shown to be the case. Loss of Nutrients The amount of nutrient material has been determined in the drip fluid from meat. Beef, veal, lamb and pork lose about nine percent of the total protein in this way. Later workers have been more concerned with the vitamin content of the fluid. Here the wide range reported in losses indicate large variance between animals of the same species or of different species. Pork chops lose 19 percent of their thiamine and 14 percent of their riboflavin content. On the other hand, lamb chops lost no vitamins when thawed. The vitamin content in the drip from beef rib steaks is given in Table 4. The total vitamin loss from freezing and thawing several cuts of meat is shown in Table 5. Different thawing methods for vitamin retention were compared. Steaks thawed in the refrigerator, at room temper ature, at 163 F in water, retained the same amount of thiamin* riboflavin, and nicotinic acid. Losses ofpantothenic acid did occur, and extent of loss was increased by the thaw ing methods in the order named. BIBLIOGRAPHY A. Adajian and B. W. Gardner, Jr.: Processed Meats, Conned Meats (U. S. Quartermaster Food and Container Institute, Vol 7, Part 1, 1946). Meat.and Meat Cookery (Committee on Preparation Factors, National Cooperative Meat Investigations,.National Livestock aud Meat Board, 1942). Report of Food Inoestigations Board (Department of Scientific and Industrial Research, Great Britain, London, p. 195 1955 A). Frozen Food Fact Book (National Frozen Food Distributors Association, New York, 1957 A). Meat Reference Book (American Meat Institute, Chicago, 1957-58). P. E. Bouton and A. Howard: Quality of pre-wrapped frown meat cuts (Food Preservation Quarterly, Australia, VoL 16, 195ft p. 50): (Food Science, Abstracts, Vol. 29, No. 114, 19571. USDA Regulations Governing the Meat Inspection (Bureau of Animal Industry, U. S. Department of Agriculture, Washington, D. C., 1952). G. A. Cook et al: Studies on the refrigeration of meat--I Inves tigations into refrigeration of beef (Australian Journal of Ex. perimenial Biology and Medical Science, Vol. 3, 1926). G.-A. Fitsgerafa: How to control the quality of frozen cooked foods (Food Industry, May 1947, p. 623). W. A. Gortner et al: Principles of Food Freezing (John Wiley and Sons, New York, 1948 A). W. Heller: Research reveals how meat shrinks (Food Industries, February 1942, p. 50). E. W. Hicks: The Evaporation of Water from Meat (Report Food Investigations Board, Department Scientific and Industrial Research Great Britain, London, 1935, p. 19). A. Hustruiid et al: How do fluctuating storage temperatures . affect frozen foods! (Refhigeratino Enginsebing, January 1949, p.38). F. A. I,ee et al: Effect of freezing rate oo meat. Appearance, portability, and vitamin content of oeef (Pood Research, Vol. 15, 1950, p.8). W. r. Lehrer et al: Hie stability of thiamine, riboflavin, and nicotinic acid of lamb chops during frozen storage and subse quent cooking (Food Research, Vol. 17,1952, p. 24). A. M. Munter and C. H. Byrne: Survey of times and tempera tures in the transportation, storage, and distribution of frozen foods (Food Technology, September 1953, p. 356). J. M. Ramsbottom: Meat packaging criteria. A review of recent developments in methods and materials, with new comparative test data (Modem Packaging, June 1954, p. 131). J. S. Toothman: Survey of Dirtrifmlum Practices for Prepack aged Frozen Meat (Marketing Research Report No. 137, UoDA, Agricultural Marketing Service, 1956). D. K: Tresaler and C. F. Evers: The Freezing Preservation a Poods, Avi Publishing Co., Westport, Conn., 1957, 2 Vol., 3rd ed.). B. M. Watts: Oxidative rancidity and discoloration in meat (Advance* in Food Research, Vol. 5,1954, p. 1). CHAPTER 42 FROZEN POULTRY PRODUCTS Types of Products and Methods of Preparation, Dressing and Chilling, Control of Tenderness, Packaging, Freezing Theories and Methods, Effect of Freezing on Product Quafity, Freezing Methods, Ovality Preservation in Storage and Marketing, Thawing and Utilization FROZEN poultry represents & means of obtaining flexi in the ratio of 2:1:2. Precooked frozen poultry products in bility of operation for the producer, processor, distributor clude chicken and turkey pies, roast turkey and fried chicken and retailer and added convenience and quality insurance dinners, barbecued chicken, chicken fricassee, chicken chow (or the consumer. Fleeting and holding at adequately low mein, and chicken and turkey a la king, which are discussed temperatures is so far the best if cot the only method of pre in Chapter 44, Precooked and Prepared Frozen Foods. venting all deteriorative changes and preserving the initial high quality of the freshly slaughtered bird. The commercial Dressing and Chilling feasibility of certain precooked poultry items depends entirely oo freezing and frozen storage. Of the more than 6 billion pounds of poultry slaughtered Essential steps in dressing and chilling are discussed in Chapter 32, Poultry and Dairy Products. However, brief mention will be made here of those factors in the preparation annually in commercial plants, about 25 percent is frozen, phases that are essential to optimum quality and stability of the remainder being sold mainly as a chilled product. Tur keys, of winch about 85 percent are frozen, make up over half of the total weight of frozen poultry. Only about 10 percent of the frozen product The frozen product can be no better than the quality of the live poultry from which it is prepared. Birds should be well fleshed and well finished: also for those pack young chickens are frozen, and 30 percent of mature chickens aged in whole, ready-to-cook form, a premium should be sod 40 percent of ducks and geese. Future changes in the ratio of frozen to chilled poultry marketed will depend on the placed on a pleating compact conformation of the carcass. Adequate bleeding and complete feather removal are essen balance between several opposing economic, technological and consumption factors. Factors that favor the chilled prod tial. With the establishment of ready-to-cook poultry as the predominant marketing form, there has been a greater need to uct are lower capital investment in refrigeration facilities, lower packaging, transportation, and storage costs, enforced rapid inventory turnover, and extension of slaughtering seasons for turkeys and ducks to approach a continuous yeararound operation. Shifts to the frozen product mil be favored by more realistic retail marketing margins, by the increasing eliminate all hairs and pinfeathers on the skin surface, and a trend to produce birds with light colored plumage so that very immature nonprotruding pinfeathers will not be so noticeable. As discussed in Chapter 32 warm evisceration (evisceration immediately after slaughter) is essential to prevent develop recognition by consumers of the excellent quality of frozen poultry products, and by the rapid expansion in production ment of off flavors in the meat. Also chilling of the eviscer ated carcass down to 35 F or below should be rapid in order to of precooked frozen poultry products such as pies and din minimize growth of microorganisms on the skin and flesh. ners. Prestuffed uncooked turkeys represent another type of Growth of bacteria is substantially and effectively retarded product that requires marketing as a frozen product. For discussions of processing procedures, chilling, and mar when poultry is frozen and held at suitable temperatures. Prevention of undue delay between slaughter and freezing keting of the chilled but unfrozen product, see Chapter 32; Poultry and Dairy Products. Some of these subjects will be will also tend to minimize dehydration and incipient rancidification. There is a minimum necessary holding time in a discussed below, but only as they relate specifically to frozen poultry. chilled condition above freezing for adequate tenderisation to take place. TYPES OF PRODUCT AND METHODS OF PREPARATION Of the total poultry slaughtered in commercial plants in the United States, over 90 percent is marketed in a ready-to-cook or further prepared form. Of the frozen products, essentially of the turkeys, ducks and geese are marketed in the whole form, although there is a small development in half or quarter todays and in deboned turkey rolls. Most of the frozen, matiire chickens are sold in whole form, while frozen young chickens are marketed as whole, cut-up, and separated parts Control of Tenderness Tenderness in cooked poultry meat is a prerequisite to ac ceptability and expanding consumption. It is recognized that relative tenderness decreases as birds mature and this tough ness has always been taken into account in the recommenda tions for cooking birds of various ages. However, there is another type of toughness which depends primarily on the length of time that the rarrumg is held in an unfrozen state before cooking.1 Birds cooked before they have time to pass through rigor are very tough. Normal tenderization after 453