| Issue |
BIO Web Conf.
Volume 46, 2022
International Scientific Online-Conference “Directed Transformation of Alimentary Raw Materials in the Production of Foodstuffs, Food and Biologically Active Additives, Ensuring Quality Control and Safety” (DTARM 2022)
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|---|---|---|
| Article Number | 01018 | |
| Number of page(s) | 5 | |
| DOI | https://doi.org/10.1051/bioconf/20224601018 | |
| Published online | 22 April 2022 | |
Studies on the identification of frostbitten and frozen meat after defrosting by the spectrophotometric method for determining DNA in muscle tissue extracts
All-Russian Research Institute of the Refrigeration Industry - a branch of the Federal State Budgetary Scientific Institution “V.M. Gorbatov Research Center for Food Systems” RAS, Kostyakova st. 12, Moscow, 127422, Russia
* Corresponding author: alex.doneczkikh@yandex.ru
Changes in the state of meat during freezing are determined by the phase transition of water into ice and an increase in the concentration of substances dissolved in the liquid phase. The process of crystal formation leads to a change in the physical characteristics of the meat and may be accompanied by changes in its structural properties. The effect of the proportion of frozen water on the permeability of the membranes of muscle fibers of frostbitten and frozen meat has been established. The ratio of optical densities at wavelengths of 270 nm and 290 nm (R) can be used to judge the thermal state of the meat. It is shown that the value of R after defrosting frozen meat is 2 times higher than for frostbitten meat.
© The Authors, published by EDP Sciences, 2022
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