Vliyanie neodnokratnogo zamorazhivaniya - razmorazhivaniya na kachestvo myasnogo syr'ya



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Abstract

The changes of the muscular tissue microstructure taking place during several freezingthawing alternation of pork, taken as an example, were studied. The dynamics of ice crystal formation and their intramuscular localization is shown. The intensity of destructive changes of a frozen meat muscular tissue at one and double freezing is described as well. The changes of pork salable condition, meat moistureretaining power as well as water activity after several cycles of pork freezing and thawing were analyzed. The meat freezing at -18 and -35 оC was compared.

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References

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