Сравнительная оценка способов замораживания мясного сырья с различным характером автолиза

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.