Comparative analysis of the processes of freezing and thawing of the protein products in terms of quality assurance

This article contains information explaining choice of combinations of certain stages of the processes of freezing and thawing of the protein (meat) products. An analytical comparison of processes for freezing and unfreezing of protein products, presents the main types of data processes. Identified the fundamental factors affecting the quality of products during these procedures. Particular attention is paid to the parameters of the liquid contained in the meat products and stages of formation in frozen or defrosted ice crystals. The materials of the article that particular influence on the nature of the formation of ice crystals liquids are directly the value of the cooling temperature and the temperature of the criterion stands out to assess the state of the fluid boundary between the liquid and solid states. The text refers to the results of practical materials for freezing meat products and behavior parameters of liquids at these processes. Provides information that highlights feature defrost meat products using microwave heating. The article notes the characteristic combination of freezing and thawing processes regarding the parameters of the flow of these processes to achieve better quality meat product. The article suggests a certain consistent application of processes of freezing and thawing of meat products to ensure the best parameters of the meat product. In addition, this procedure eliminates the significant loss of liquid from the meat product, thus providing it with the necessary organoleptic characteristics for the consumer of this product.