Usachev U. A., Sporish I. V.

Donetsk national university of economic and trade named after Mikhailo Tugan-Baranovsky

STORAGE OF MEAT AND MEAT PRODUCTS

Meat - a carcass or carcass part derived from slaughtered cattle, which is a set of muscle, fat, connective and bone (or without) tissues. The quality of meat is determined by quantitative ratio of tissues and their physico-chemical, morphological characteristics, depending on the type of cattle breed, age and gender, welfare and feeding of animals, the anatomical features of parts of the carcass. The proportion of tissue in meat is about: muscle - 50-22% fatty tissue - 3-20% bone - 15-22%, connective tissue - 9-14%.

Meat - a valuable food product. It is a source of proteins, fats and other substances necessary for normal functioning of the body.

The composition of meat contains proteins, fats, carbohydrates, water, minerals and other substances. The content of these substances depends on the species, breed, sex, age, body condition of animals.

Meat and meat products are the products that are perishable and stored under normal conditions for long. In order to prevent spoilage and extension of storing meat and meat after getting canned by using different methods. Cold treatment and storage of meat and meat at low temperatures, in modern terms - one of the most important rational methods of canning. Frozen retains high quality, conveniently transported without any loss of quality from producers to consumers

Apply cold in the manufacture and storage of meat and meat products are the most effective and common way of preserving that provides a high degree of conservation of biological values and organoleptic characteristics of products at lower than tins preserving energy costs.

Cold treatment, storage of meat and meat at low temperatures is one of the most common methods of preservation. It helps preserve the quality of the product for a long time, can transport it from the place of production to the place of consumption. As the temperature of the meat slows down the speed of physico-chemical and biochemical processes, disturbed metabolism in microbial cells. As a result, part of the flora dies, and some in a state of suspended animation, temporarily loses the ability to adversely affect. When freezing water contained in the meat goes from liquid to solid, so it can not be used for living organisms. However, the application of cold, even for a long time does not cause the death of all microorganisms, especially spore-forming, and toxins produced by bacteria are not destroyed even after repeated freezing and thawing of meat. Moreover, some bacteria can grow at low temperatures. Therefore, cooling only inhibits spoilage of meat, therefore, low temperatures can not neutralize the meat derived from infected animals, as pathogenic microflora during freezing remains viable.

Changing the properties of meat during refrigeration processing is largely determined by the high content of water and the nature of its relationship with other system components. Features of the location of electrons in a molecule of water give it electrical asymmetry.

Depending on the tasks of cooling treatment and expected shelf life process is carried out at different temperatures. According to this distinction following processes cooling treatment:

- Cooling and storage of meat and meat products at temperatures no higher cryoscopic, but to them, the duration of storage depends on the type of raw output of microbiological contamination, variables pH,, the availability of additional funds to the cold and can range from 5 to 30 days , cooling - a reduction of temperature to the lower limit byokynetycheskaya area within which water is available for microorganisms form, ie, in the liquid phase. In order of inhibition of microorganisms in chilled meat temperature decreases.

- Freezing and storage of frozen meat and meat at temperatures that provide a phase shift significant amounts of water into ice, storage time is 6-12 months or more, (within the freezing temperatures to -30 death of microorganisms increases with increasing temperatures. at the same time when frozen Psychrophilic microorganisms their survival at -19 approximately 2 times lower than at -18.

- Pidmorozhuvannya meat at temperatures below 2-3 kryoskopycheskoy, the duration of storage with limited ice formation is 20 days. Shelf life of meat and improve transportation conditions while reducing shrinkage values can be increased by lowering the temperature in the surface layer (at a depth of 1 cm) to 5.

The determining factor in increasing the shelf life of food is temperature. Lowering the temperature reduces weight loss and irreversible changes in their quality. Significantly also stable temperature conditions during storage. Fluctuations in temperature increases the sublimation of ice crystals and water.

To protect the product is used as edible coatings and glazing - applying a thin layer of ice on the surface of the product.

Currently, meat and meat products stored at -18. Lowering the temperature to -25 and -30 greatly increases the shelf life. Relative humidity during storage of food is 90-98%.

Literature

1. Collection of recipes, food and food products: For catering. - Kyiv, 1998.

2. Technology of meat and meat products, LT Alekhine, A. Bolshakov. - Moscow: Agropromizdat, 1988.

3. Commodity meat, fish, dairy products and fat: A Textbook for merchandise, Gorfunkel II, Kononov VS, VS Kraynyukov - Moscow: Economics.