THE EFFECT OF SLOW AND SHOCK FREEZING AND LOW- TEMPERATURE STORAGE DURATION ON THE QUALITY OF BEEF
Abstract
This article presents the results of studies examining the quality of beef trimmed with varying elastic and connective tissue content using slow and shock freezing techniques and the durability of low-temperature storage. A comprehensive analysis of the technological and structural-mechanical properties of the food products is also conducted. It has been established that shock freezing is a technologically sound and effective method of processing trimmed beef, ensuring comprehensive preservation of its quality characteristics during long-term low-temperature storage for up to 12 months. The obtained data allow us to recommend the use of shock freezing for maximum preservation of the quality of trimmed beef during long-term low-temperature storage.
About the Authors
S. Gordynets
Institute of Meat and Dairy Industry
Belarus
Belarus
Minsk
L. Charniauskaya
Institute of Meat and Dairy Industry
Belarus
Belarus
Minsk
V. Napreenko
Institute of Meat and Dairy Industry
Belarus
Belarus
Minsk
M. Misteyko
Institute of Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Gordynets S., Charniauskaya L., Napreenko V., Misteyko M. THE EFFECT OF SLOW AND SHOCK FREEZING AND LOW- TEMPERATURE STORAGE DURATION ON THE QUALITY OF BEEF. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):260-270. (In Russ.)
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