RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF

The concept of «ideal product» is proposed for the study of mass transfer during partial freezing of food products by freezing plate. The ideal product is a product, in which number of factors affecting the «real product» (meat) are excluded. These factors include chemical composition of meat, quali...

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Bibliographic Details

Published in:	Теория и практика переработки мяса
Main Authors:	V. M. Stefanovskiy, I. A. Polyakov, V. V. Petrov
Format:	Article
Language:	English
Published:	The V.M. Gorbatov All-Russian Meat Research  Institute 2016-12-01
Subjects:	ground beef partially freezing freezing plate displacement of moisture migration of moisture
Online Access:	https://www.meatjournal.ru/jour/article/view/37