ВЛИЯНИЕ ТЕРМИЧЕСКОГО СОСТОЯНИЯ НА МОРФОЛОГИЧЕСКИЕ ХАРАКТЕРИСТИКИ МЯСА ИНДЕЙКИ

Abstract

When handling meat, processing it with low temperatures is widely used - cooling and freezing. Processing meat with subzero temperatures leads to the formation of microscopic ice crystals inside muscle cells and in the intercellular space, which disrupts the structure of muscle tissue and destroys individual myofibrils. As a result of single and double defrosting of turkey meat, morphological changes in the structure of muscle tissue are observed. The integrity of muscle fibers is impaired; in histological preparations of meat, their ruptures, vacuolization, and thickening of myofibrils are found. As a result of histological studies of parts of turkey carcasses, it was found that the number of thickening of myofibrils in defrosted products is 4.79 ± 0.14, which is 1.86 times more than in chilled meat; in re-defrosted meat - 12.23 ± 0.51, 4.74 times more than in chilled meat. The number of voids inside and between muscle fibers in defrosted turkey meat is 3.03 ± 0.17, 2.66 times higher than the value in chilled, and 8.71 ± 0.38, 7.64 times more in redefrosted meat ... The number of muscle fiber breaks in defrosted meat was 37.44 ± 1.07, which exceeds this value for chilled products by 13.66 times; redefrosted - 57.69 ± 1.62, which is 21.05 times higher than in chilled products. The obtained values are statistically significant - p <0.05. These microstructural changes affect the quality, technological and consumer properties of products, which increases the importance of identifying the thermal state of meat during its circulation. Acknowledgments: The reported study was funded by RFBR, project number 19-316-90022.