HOME
Full Articles List
Search by Author
Title: COMPARATIVE ANALYSIS OF THE PECULIARITIES OF CHANGES IN THE PHYSICO-CHEMICAL PARAMETERS OF DFD AND NOR MEAT IN THE PROCESS OF CRYOPRESERVATION
BibTex 
Open this article in the author's DB |
|
COMPARATIVE ANALYSIS OF THE PECULIARITIES OF CHANGES IN THE PHYSICO-CHEMICAL PARAMETERS OF DFD AND NOR MEAT IN THE PROCESS OF CRYOPRESERVATION
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
1314-2704
|
|
|
|
||
|
|
English
|
|
|
|
19
|
|
|
|
6.1
|
|
|
|
|
|
|
|
||
|
|
At present, the issue of rational use of meat, taking into account the peculiarities of autolysis, is of particular importance, since the production of animals for meat processing increased, after slaughter of which significant deviations in the development of autolytic processes are found in muscle tissue. Therefore, a comparative assessment of changes in the indices of beef DFD and NOR, taking into account the influence of various freezing parameters, is highly relevant and is of scientific and practical interest for the meat industry. The cryogenic method of freezing refers to the fast method, due to which it is possible to avoid undesirable deformation of the cell walls of muscle fibers and loss of taste parameters of the product being frozen. In addition, freezing provides a longer shelf life of products. The study of the quality indicators of meat in the process of cryo-preservation with an abnormal autolithic process is of particular and current importance in the framework of increasing interest in ensuring effective health care of the nation and advancing the theory of resource-saving industries in the framework of compliance and implementation of the best available technologies. The article presents data from a study of the market of meat products, determining quality and safety indicators for their implementation in the distribution network, the effect of freezing regime parameters on the quality indicators of beef with different autolysis processes, presents a comparative analysis of the nutrient composition of DFD and NOR beef hydrogen, cryoscopic temperature, established the relationship between the geometric dimensions and the mass of the product during storage.
|
|
|
|
conference
|
|
|
|
||
|
|
||
|
|
19th International Multidisciplinary Scientific GeoConference SGEM 2019
|
|
|
|
19th International Multidisciplinary Scientific GeoConference SGEM 2019, 30 June - 6 July, 2019
|
|
|
|
Proceedings Paper
|
|
|
|
STEF92 Technology
|
|
|
|
International Multidisciplinary Scientific GeoConference-SGEM
|
|
|
|
Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
|
|
|
|
625-632
|
|
|
|
30 June - 6 July, 2019
|
|
|
|
website
|
|
|
|
cdrom
|
|
|
|
6431
|
|
|
|
cryopreservation; DFD meat; NOR meat; comparative analysis; physico-chemical parameters
|
|
Download PDF