Введение При сохранении продуктов животного происхождения в свежем виде стремились к максимальному понижению температуры объекта, не допускающему кристаллообразования в его тканях. Как показала практика, такое охлаждение не задерживает в достаточной степени развития ферментативных и микробиологических процессов и не обеспечивает сохранения качества продуктов в течение длительного времени. Для увеличения срока хранения продуктов животного происхождения рекомендуется их подмораживать и хранить при субкриоскопической температуре (-2÷-3 °С) [1]. Впервые способ сохранения качества пищевых продуктов при субкриоскопических температурах хранения (минус 0,5 ÷ минус 4 °С) был предложен Le Danois, 1920 г [2]. Основным преимуществом внедрения данной технологии является увеличение срока хранения сверхохлажденых продуктов в 1,4-4 раза по сравнению с традиционным охлаждением [3].

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One of the ways to ensure safety, preserve quality and increase the shelf life of meat with minimum technological processing of raw materials is the use of supercooling and storage technologies at sub-cryoscopic temperatures. Supercooling is a process of refrigeration processing, which provides the meat temperature decrease (by 1-2°C) below the cryoscopic temperature without phase conversion of water into ice (supercooling) or with partial ice formation (freezing). Subcooling ensures better quality preservation and longer shelf life of raw meat and finished meat products compared to cooling. Phase transformation of water into ice during freezing and freezing of food products causes irreversible changes in them as a result of crystal formation in muscle fibers and denaturation of sarcoplasmic and myofibrillar proteins. The article presents the results of research to justify the temperature regime of storage, which provides a stable hypothermal state of meat and meat products. It is shown that the limit temperature of subcooling is a fixed individual characteristic of the beginning of ice formation in meat and certain types of meat products and can be used as an indicator to justify the temperature of the cooling medium, providing the stability of products in the subcooled state.

Changes in the state of meat during freezing are determined by the phase transition of water into ice and an increase in the concentration of substances dissolved in the liquid phase. The process of crystal formation leads to a change in the physical characteristics of the meat and may be accompanied by changes in its structural properties. The effect of the proportion of frozen water on the permeability of the membranes of muscle fibers of frostbitten and frozen meat has been established. The ratio of optical densities at wavelengths of 270 nm and 290 nm (R) can be used to judge the thermal state of the meat. It is shown that the value of R after defrosting frozen meat is 2 times higher than for frostbitten meat.