DOI: n/a
Abstract
The results of researches of influence of the process of freezing on the functional properties of beef are presented. It is established that the samples frozen in a state of autolysis have pH higher than that of refrigerated, but water-retaining ability is lower due to the partial denaturation of myofibrillar proteins. During the autolysis a change occurs in the percentage ratio between the molecular and the ion moisture contained in the muscle tissue. This has an impact on the status of the protein system as a whole.