Dataset: SMARTFRYS - Approximately "Fresh" Quality of Meat with New Freeze Technology, 2018

Abstract

Novel freezing solutions are constantly being developed to reduce quality loss in meat production chains. However, there is limited focus on identifying the sensitive analytical tools needed to directly validate product changes that result from potential improvements in freezing technology. To benchmark analytical tools relevant to meat research and production, pork samples were frozen using traditional (-25°C, -35°C) and cryogenic freezing (-196°C). Three classes of analyses were tested for their capacity to separate different freeze treatments: thaw loss testing, bioelectrical spectroscopy (nuclear magnetic resonance, microwave, bioimpedance) and low-temperature microscopy (cryo-SEM). A general effect of freeze treatment was detected with all bioelectrical methods. Yet, only cryo-SEM resolved quality differences between all freeze treatments, not only between cryogenic and traditional freezing. The detection sensitivity with cryo-SEM may be explained by testing meat directly in the frozen state without prior defrosting. Advantages, shortcomings and cost factors in using analytical tools for quality monitoring in the meat sector were discussed.  Datasets were obtained using different technical analyses, as specified in the manuscript; including spectroscopic data and imaging data.  

All files contain data and documents that are linked to individual units and figures of the publication "Detectability of the degree of freeze damage in meat depends on analytic-tool selection".  

For access to the dataset, use the NSD application form:  
http://www.nsd.uib.no/nsd/english/orderform.html

Variable Groups

Full Title

SMARTFRYS - Approximately "Fresh" Quality of Meat with New Freeze Technology, 2018

Identification Number

NSD2665

Authoring Entity

Name Affiliation
Bjerke, Frøydis Animalia AS

Producer

Name Affiliation Abbreviation Role
Bjerke, Frøydis Animalia AS Principal Investigator

Copyright

Copyright (C) 2018 Frøydis Bjerke, Animalia AS

Funding Agency/Sponsor

Name Abbreviation Role Grant
The Research Council of Norway RCN 244441

Data Distributor

Name Affiliation Abbreviation
NSD – Norwegian Centre for Research Data NSD

Version

Date: 2019-02-06

Notes

Original data from  Frøydis Bjerke, Animalia AS are documented and prepared, first NSD-version.

Bibliographic Citation

"SMARTFRYS - Approximately "Fresh" Quality of Meat with New Freeze Technology, 2018". Data collected by Frøydis Bjerke, Animalia AS. First NSD edition, Bergen 2019.

List of Keywords

Topic Classification

Time Period Covered

Start End Cycle
2016 2018

Date of Collection

Start End Cycle
2016-08-01 2016-09-01

Country

Norway  (NO)

Geographic Coverage

Country

Unit of Analysis

Other

Kind of Data

Other

Time Method

Cross-sectional survey

Data Collector

Bjerke, Frøydis, Animalia AS

Sampling Procedure

The study used different freezing methods to induce different degrees of meat quality deterioration. Thereafter, diverse analysis tools were tested; specifically thaw loss testing, bioelectrical spectroscopy (nuclear magnetic resonance, microwave, bioimpedance) and low-temperature microscopy (cryo-SEM). Details about the methods used and on data acquisition are specified in section 2 Materials and Methods of the published paper.

Mode of Data Collection

Other

Location

Availability Status

Data from ”SMARTFRYS - Approximately "Fresh" Quality of Meat with New Freeze Technology, 2018” are made available for everyone when ordered.

Extent of Collection

41 data file(s); different formats can be made.

Restrictions

Data from "SMARTFRYS - Approximately "Fresh" Quality of Meat with New Freeze Technology, 2018" are made available for everyone when ordered.

Citation Requirement

Users are obliged to refer to producer and distributor of the data by writing the following in forewords or footnotes in eventual publications:
"(Some of) the data applied in the analysis in this publication are based on "SMARTFRYS - Approximately "Fresh" Quality of Meat with New Freeze Technology, 2018". The survey was financed by The Reasearch Council of Norway. The data are provided by Frøydis Bjerke, Animalia AS and prepared and made available by NSD – Norwegian Centre for Research Data. Neither Frøydis Bjerke, Animalia AS, The Research Council of Norway nor NSD are responsible for the analysis/interpretation of the data presented here.

Deposit Requirement

Access to data is given on the condition that NSD gets a PDF-file of eventual reports that are written on the basis of the data. This to ensure best possible information of the use of data we distribute.

Conditions

The order form has to include name, institutional affiliation, project title, information about sources of financing and postal address. A declaration of secrecy has to be signed before delivery of data.

Disclaimer

Neither Frøydis Bjerke, Animalia AS, The Research Council of Norway nor NSD are responsible for the analysis/interpretation of the data presented here.

Related Materials

Data files

Related Publications

Detectability of the degree of freeze damage in meat depends on analytic-tool selection

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