Effect of Subcryoscopic Storage Temperature on the Quantity of Frozen-Out Water in Nor and DFD Beef

Abstract

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].

Calculation of Heat Capacity in Meat During Its Freezing Considering Phase Change

“…At these points, the interpolation curves describing the experimental ones with high accuracy disagree with the latter. In the temperature range of 110 K to 242 K, experimental DSC curves are described by polynomials (9) and (10) with the high accuracy of ± 3%.…”

“…The study of the phase change in meat near and at the cryoscopic point in theoretical terms is associated with the singularity of modeling functions. Whereas in meat, this temperature range is the least studied regarding the physicochemical parameters of freezing process [10]. The proposed model of the meat freezing process based on the Debye quantum-mechanical approach (phonon theory of thermal radiation [12,13]) allows the analysis to be carried out step-by-step over small temperature ranges near and at the cryoscopic temperature point.…”

Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators

“…Assuming the maintenance of meat consumer properties, the shelf life of chilled meat may be increased by storing it in a controlled temperature range below the water freezing point while maintaining storage conditions that prevent the product itself from freezing [12][13][14]. In recent years, NFTS technology (near-freezing temperature storage) has been widely used for various products of plant origin (blueberries, spinach, green beans, pears, peaches, and cherries) [15][16][17][18][19].…”

A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization

“…The studies appeared that noticed the significance of the effect of physico-chemical processes occurred in meat in a range of the subcryoscopic temperatures (T kr ± 0.5 К) on its consumer properties [18]. For such investigations of meat refrigeration in a narrow range of the subcryoscopic temperatures, higher frequency of temperature measurement using the DSC method is necessary [16,17,19].The use of the differential scanning calorimetry method allows minimizing discreteness for specific heat capacity calculation.…”