Özet:

Once with continuous growing of population, in a modern world, the using of artificial cold is one of the most used ways to preserve and deliver food, and, in the same time to contribute to the universal food security. Cold has a very little influence considering original taste of fresh foodstuff, unlike other preservation processes, like: salting, smoking or dehidration. The artificial cold makes easy commercialization of meat products and transporting them between countries, assuring a large variety of foodstuffs to costumers. The artificial cold may decrease the storage looses, which are, in some countries, very important. The using artificial cold requires financial funs, materials, energy and skilled staff, components that often miss in countries that are in development course. The main causes of losses are: mechanically actions (structure damage because squeezing), drying processes, seasoning and degrading actions of pests (microorganisms, rodents, birds, etc.). The mass transfer and weight looses are stricken by: previous processes of processing and storing of meat products, speeds of refrigerating and freezing processes, and time of storing at low temperature. The present essay analyses the mass transfer and weight losses, in the case of meat products.

Anahtar Kelimeler: