TO THE QUESTION ABOUT MEAT FREEZING. REVIEW
https://doi.org/10.21323/2414-438X-2019-4-2-27-31
Abstract
The overview of studies of freezing and defrosting of raw meat, conducted during the recent years, is presented in the article. The freezing is the most effective method of preserving meat, so developments in this area are in demand by the food industry. There is noted the work on the creation of innovative technologies aimed at the optimizing of the freezing conditions (time, speed), reducing the loss of quality of the frozen products. Affected problems, which are appearing during the defrosting of meat, frozen in fresh and chilled condition. The interest of the use of the meat in the fresh state, which has not been in demand by the industry so far, is returning.
About the Authors
Andrey B. Lisitsyn
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
doctor of technical sciences, professor, Аcademician of the Russian Academy of Sciences, Scientific supervisor,
109316, Moscow, Talalikhina str., 26
Irina M. Chernukha
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
doctor of technical sciences, professor, corresponding member to the Russian Academy of Sciences, leading research scientist of Experimental clinic — laboratory «Biologically active substances of an animal origin»,
109316, Moscow, Talalikhina str., 26
Olga I. Lunina
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
candidate of technical sciences, senior research scientist, Department of international scientific and technical cooperation,
109316, Moscow, Talalikhina str., 26
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Review
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Lisitsyn A.B., Chernukha I.M., Lunina O.I. TO THE QUESTION ABOUT MEAT FREEZING. REVIEW. Theory and practice of meat processing. 2019;4(2):27-31. https://doi.org/10.21323/2414-438X-2019-4-2-27-31
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