To the development of scientifically based storage modes of meat and meat products in a supercooling state
One of the ways to ensure safety, preserve quality and increase the expiration date (storage) of meat with minimal technological processing of raw materials is the use of supercooling and storage technologies at subcryoscopic temperatures. Supercooling is a refrigeration processing process that provides lowering the meat temperature (1–2 °C) below the cryoscopic temperature without phase transformation of water into ice (supercooling). The phase transformation of water into ice upon freezing and freezing food products causes irreversible changes in them as a result of crystal formation in muscle fibers, decompartmentalization of cell organelles and denaturation of sarcoplasmic and myofibrillar proteins. Subcooling provides better quality preservation and an increase in the expiration date of meat raw materials and finished meat products compared to cooling. To ensure a stable supercooled state of products at a subcryoscopic temperature, studies of the influence of abiotic and anabiotic factors on the limiting temperature of supercooling (nucleation) of a product are of great importance. The article presents the results of studies on the impact of quality meat groups, packaging and the temperature of the cooling medium on the stability indicators of the supercooled state of raw materials and finished products. It is shown that the temperature of the cooling medium, providing a stable state of the product undercooling, lies between its cryoscopic and the limiting temperature of the supercooling, experimentally determined for each type of product.