Study and comparative analysis of the dynamics of changes in freezing and thawing temperatures of chicken meat
Keywords:
chicken meat, temperature, time, freezing, moistureAbstract
The article describes the processes of freezing and thawing chicken meat using different methods. The influence of these methods on the functional and technological parameters of meat and dishes made from it is analyzed. It is noted that these characteristics are affected not only by the speed of the freezing process (dynamics of changes in the freezing temperature of the freezing object), but also by the form and speed of the thawing process. In particular, in order to lose less amount of liquid (juice) from the tissue damaged during the freezing process, it is necessary to carry out the thawing process quickly and carefully. The conducted comparative analysis revealed that the best results during freezing/thawing operations are achieved when using methods of quick freezing (T=-300C; v=9.4m/sec; f=87%) and thawing with running water flow (T=+100C).
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