A review: Application of freeze-drying in meat processing
2023
Loskota, Evelina | Gramatina, Ilze | Kince, Tatjana
Meat products play an important role in the human diet. They are one of the main sources of proteins, trace elements, structural components, as well as vitamins that stimulate human growth and physical activity. Raw meat refers to perishable food. There are many methods of preserving the quality and shelf-life of meat products, however, in recent years, freeze-drying is becoming more and more popular, and it combines two technological steps — freezing and vacuum drying. During the process, the product undergoes dehydration by removing water to a humidity level of 2–5%. The principle of the process involves transforming the product from a frozen phase to a gaseous phase, bypassing the liquid phase. The purpose of the article is to study the possibility and relevance of the freeze-drying process in the meat industry and to examine its advantages and disadvantages, as well as the probability of growth. During this research it was revealed that in the use of freeze-drying in the meat industry for certain purposes, it is still necessary to study and adjust in order to introduce it into a particular production. However, with regard to large enterprises where various production problems often arise this technology would not only help solve these problems, but also increase the range of innovative products and expand sales markets.
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Editorial Latvia University of Life Sciences and Technologies
Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies
