Detection of Quality Changes in Freeze‐Dried Beef by Measurement of the Sorption Isobar Hysteresis

SUMMARY— Experiments with cooked, freeze‐dried beef support previous evidence that changes in its physical and chemical properties are reflected in its water sorption characteristics. As a new approach, sorption isobars and their hysteresis were studied. In the reported temperature and pressure range, a decrease in the sorption capacity and in the area of the hysteresis loop was observed after 1 yr of storage.