Cryoprotectants for frozen red meats.

This present research explores the sensory characteristics of several cryoprotectant carbohydrates that could be added to frozen red meat. The cryoprotectants were sucrose, dsorbitol, maltodextrin DE 24-38 and synthetic polydextrose. The sweetness of aqueous solutions of sorbitol, maltodextrin and polydextrose was compared to standard 0.