Savinok, Oksana and Kuzelov, Aco (2015) Influence of ways of cooling on functional properties of pork. In: Prehrambena nauka tehnika i tehnologii, 20-23 Oct 2015, Plovdiv, Bulgaria.
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Abstract
This work shows results of researches on influence studying low-temperature multiphasic and one-phasic
ways of cooling on functional properties of pork. It is established that at "shock" cooling with using minus
temperatures at the initial stage of refrigerating processing depth autolytic changes in a muscular fabric
decreases and considerably process posthumous numbness moves in time. Weight losses at low-temperature
cooling have decreased twice in comparison with processing at temperature from 0 to 4 °С.
Time intervals for industrial processing of the pork cooled in the different ways are recommended.
Keywords: methods of cooling, meat, autolysis, functional properties.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Aco Kuzelov |
| Date Deposited: | 01 Feb 2016 10:56 |
| Last Modified: | 01 Feb 2016 10:56 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/15201 |
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