Study of influence of freezing-defrosting on thermophysical properties of meat systems

Abstract

There were studied thermophysical properties of meat systems, based on comminuted beef with different chemical com positions in the process of freezing-defrosting. It was demonstrated, that the morphological base of meat (the ratio of muscular, connective and fatty tissues) and its chemical composition essentially influence thermophysical properties in the process of freez ing-defrosting. It was revealed, that under conditions of realization of freezing-defrosting cycle with the fat mass share increase, the temperature increase of the maximal speed of crystal creation, decrease of the cryoscopic temperature interval, increase of the share of moisture that changes its aggregate state in the cryoscopic temperature interval, increase of specific heat of the phase transfer in the cryoscopic temperature interval are observed in a meat system. The type of changes of the cryoscopic temperature interval allows to detect that fat essentially influences the process of freezing-defrosting. The realized studies of comparison of thermody-s namic changes in meat systems at refrigerator processing allowed to determine the strategy of saving meat systems’ stability that is in providing meat proteins’ colloid stability and renewing initial properties of the meat raw material after storage and defrosting