Veterinary and Sanitary Examination and Evaluation of Nutria Meat at Different Temperature and Humidity Storage Modes

Kalyuzhnaya, T. V.

doi:10.17238/issn2072-2419.2019.2.86

Cited by 2 publications

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“…However, as a result of exposure to subzero temperatures, free water crystallizes in muscle cells, which, when defrosted, leads to mechanical damage to muscle elements. As a result of such destruction of muscle cells, part of the nutrients is lost from the product and the nutritional value of meat and fish is significantly reduced, therefore, the sale and circulation of raw materials falsified by thermal state is unacceptable [5,7].…”

Section: Introductionmentioning

confidence: 99%

Development of An Algorithm for Identifying the Thermal State of Meat and Fish Raw Materials

Kalyuzhnaya*,

Orlova,

Tokarev

et al. 2019

IJRTE

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Modern methods of differentiating chilled and thawed meat are based on the development of organoleptic indicators and morphological changes in tissues defined in histological preparations. We conducted studies to assess the thermal state of 69 prototypes of meat and fish using a histological method to evaluate the structure of muscle tissue. Microscopic examination of histological preparations of chilled meat and fish showed a clear and even tissue structure, whole muscle fibers in the transverse section of muscle fibers, and indicators such as the structure of muscle tissue, voids within and between muscle fibers, and the presence of thickened muscle fibers were recorded in defrosted samples fibers, while in similar preparations made from chilled products, similar morphological changes were found in isolated cases or were not detected in the material. The above information allows us to consider these criteria as identification and to differentiate the thermal state of meat and fish raw materials.

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Section: Introductionmentioning

confidence: 99%

Development of An Algorithm for Identifying the Thermal State of Meat and Fish Raw Materials

Kalyuzhnaya*,

Orlova,

Tokarev

et al. 2019

IJRTE

View full text Add to dashboard Cite

show abstract

The dependence of the nutritional value of offal on the thermal state

Kalyuzhnaya,

Orlova

2024

jour

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Currently, by-products are used in the meat processing industry as raw materials for the production of various types of meat products, as well as sold in chilled and frozen form as a food product. When frozen, ice crystals form inside the cells, damaging the structural units of the cells, as a result of which, during defrosting, the turgor of the tissues is disrupted and the consistency of the offal changes. Such changes contribute to a decrease in the nutritional value of offal. In accordance with the current legislation of our country, raw meat subjected to defrosting should be sold as a product from frozen raw materials, and not as a chilled product. The aim of the work was to study the nutritional value of offal of slaughtered animals and poultry depending on the thermal condition. The study was carried out in the period 2023-2024 in the conditions of the educational and research center for the examination of food and animal feed of the St. Petersburg State University of Veterinary Medicine. The objects of the study were 112 samples of offal obtained from slaughtered animals and poultry. The quantitative content of protein, fat and moisture in the offal samples was determined using the infrared analyzer InfraLUM FT-12. As a result of the conducted studies, it was found that the greatest loss of nutritional value occurred in the offal of repeatedly defrosted compared with defrosted once. The loss of protein, fat and moisture in the offal of slaughtered animals and poultry did not occur in the same way and depended on the thermal condition and type of offal.

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Veterinary and Sanitary Examination and Evaluation of Nutria Meat at Different Temperature and Humidity Storage Modes

Cited by 2 publications

References 0 publications

Development of An Algorithm for Identifying the Thermal State of Meat and Fish Raw Materials

Development of An Algorithm for Identifying the Thermal State of Meat and Fish Raw Materials

The dependence of the nutritional value of offal on the thermal state

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