Comparative evaluation of methods for freezing meatraw materials with a different nature of autolysis
https://doi.org/10.36107/hfb.2020.i2.s275
Abstract
Learning of quality indicators of meat in the process cryogenic freezing method with different nature of autolysis has a special relevant meaning in the context of increasing interest in ensure effective health saving of nation and promotion of the theory of resourse saving industries as part of accordance and introduction of the best technologies. Realization of comparative assessment of changes in meat quality indicators of NOR and DFD beef and pork depending on various freezing ways was the goal of original research. As part of the work we have been using TR CU 021/2011, TR CU 034/2013, Guidelines 4.2.2747-10 and State Standard. As a result of research we have found nature of the change in the properties of meat depending on freezing ways (aerial, cryogenic, acoustic) and autolysis (DFD beef, DFD pork, NOR beef, pork NOR). During storage of freezing meat within 6 months moisture doesn’t freeze from sarcoplasm of muscle fibers, which moves into interfiber space. We established that frozen meat by cryogenic method has smallest changes and also with using of the acoustic influence. In any modes of freezing both DFD beef and pork showed the greatest stability of indicators. Results of the research open additional technological properties of meat with different nature of autolysis, what plays important practical role for meat processing industries.
About the Authors
E. V. Litvinova
ФГБОУ ВО «Московский государственный университет пищевых производств»
Russian Federation
Russian Federation
Elena V. Litvinova
11 Volokolamskoe highway, Moscow, 125080
M. P. Artamonova
ФГБОУ ВО «Московский государственный университет пищевых производств»
Russian Federation
Russian Federation
Marina P. Artamonova
11 Volokolamskoe highway, Moscow, 125080
J. M. Bukhteeva
ФГБОУ ВО «Московский государственный университет пищевых производств»
Russian Federation
Russian Federation
Julia M. Bukhteeva
11 Volokolamskoe highway, Moscow, 125080
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Review
For citations:
Litvinova E.V., Artamonova M.P., Bukhteeva J.M. Comparative evaluation of methods for freezing meatraw materials with a different nature of autolysis. Health, Food & Biotechnology. 2020;2(2):103-115. (In Russ.) https://doi.org/10.36107/hfb.2020.i2.s275
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