TO THE QUESTION ABOUT MEAT FREEZING. REVIEW

The overview of studies of freezing and defrosting of raw meat, conducted during the recent years, is presented in the article. The freezing is the most effective method of preserving meat, so developments in this area are in demand by the food industry. There is noted the work on the creation of innovative technologies aimed at the optimizing of the freezing conditions (time, speed), reducing the loss of quality of the frozen products. Affected problems, which are appearing during the defrosting of meat, frozen in fresh and chilled condition. The interest of the use of the meat in the fresh state, which has not been in demand by the industry so far, is returning.The overview of studies of freezing and defrosting of raw meat, conducted during the recent years, is presented in the article. The freezing is the most effective method of preserving meat, so developments in this area are in demand by the food industry. There is noted the work on the creation of innovative technologies aimed at the optimizing of the freezing conditions (time, speed), reducing the loss of quality of the frozen products. Affected problems, which are appearing during the defrosting of meat, frozen in fresh and chilled condition. The interest of the use of the meat in the fresh state, which has not been in demand by the industry so far, is returning

СОВРЕМЕННЫЕ ТЕНДЕНЦИИ РАЗВИТИЯ ИНДУСТРИИ ФУНКЦИОНАЛЬНЫХ ПИЩЕВЫХ ПРОДУКТОВ В РОССИИ И ЗА РУБЕЖОМ

Modern technologies of food production that often lead to losses in the main nutrients of processed raw materials, incorporation into  food recipes of large amounts of ingredients, which are sometimes  not scientifically substantiated, lead to a necessity to find a new way  for increasing the nutritional value of modern products and making  them healthier. Functional foods are one of the ways to solve this  problem, which have long been of great interest to Russian and  international scientific society. The paper presents the information  about the history of creation and trends in the development of the  functional food industry in Russia and abroad, as well as the  materials about the modern directions of designing meat-based  functional foods, innovative methods for their production and problems arising in the process of their designing.Современные технологии производства пищевых продуктов, часто приводящие к потери основных нутриентов перерабатываемого сырья, введение в рецептуры пищевых продуктов  огромного количества, ингредиентов, в некоторых случаях научно не обоснованных,  приводит к необходимости изыскания нового пути повышения питательной ценности и  оздоровления современных пищевых продуктов. Функциональные пищевые продукты — один из путей  решения данной проблемы, который давно интересуют ученое сообщество, как за рубежом, так и в России. В статье представлена информация по истории создания и тенденциям развития  индустрии функциональных пищевых продуктов в России и за рубежом. Представлены  материалы по современным направлениям создания функциональных продуктов на основе  мясного сырья, инновационным способам их производства и проблемам, возникающих при их создании

MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD

Modern technologies of food production that often lead to losses in the main nutrients of processed raw materials, incorporation into  food recipes of large amounts of ingredients, which are sometimes  not scientifically substantiated, lead to a necessity to find a new way  for increasing the nutritional value of modern products and making  them healthier. Functional foods are one of the ways to solve this  problem, which have long been of great interest to Russian and  international scientific society. The paper presents the information  about the history of creation and trends in the development of the  functional food industry in Russia and abroad, as well as the  materials about the modern directions of designing meat-based  functional foods, innovative methods for their production and problems arising in the process of their designing

TO THE QUESTION ABOUT MEAT FREEZING. REVIEW

The overview of studies of freezing and defrosting of raw meat, conducted during the recent years, is presented in the article. The freezing is the most effective method of preserving meat, so developments in this area are in demand by the food industry. There is noted the work on the creation of innovative technologies aimed at the optimizing of the freezing conditions (time, speed), reducing the loss of quality of the frozen products. Affected problems, which are appearing during the defrosting of meat, frozen in fresh and chilled condition. The interest of the use of the meat in the fresh state, which has not been in demand by the industry so far, is returning