THE CHANGE OF THE MICROSTRUCTURE OF THE LAMB WHEN FREEZING
Elena Sergeevna Malysheva; Sergey Vitalyevich Mezentsev
Journal Title:Theoretical & Applied Science
At present, both in Russia and worldwide, frozen foods are in great demand. As you know, the meat belongs to the category of perishable products. Provides scientific data on the effect of cooling processes, defrostation and freezing on the microstructure of the lamb. Muscle tissue obtained from chilled lamb consists of fibers, which are characterized by a triangular, square or pentagonal shape. A large part of the fibers is compact with respect to each other, their boundaries clearly visible. The change in the structural organization of the muscle tissue in the process of freezing, has its own characteristics. It should be noted the emergence of a new element in the form of aqueous micro-crystals. Between the muscle fibers detected microplate associated with moving water and tissue juice in the solid state, and the shape of ice crystals. Muscle tissue is frozen again after deportirovany its structure is significantly different from the meat subjected to a single freeze. This information should be considered when further technological processing of raw meat.