Estudio del efecto de la temperatura de congelación en productos cárnicos

Author

Valentini, Kevin

To determine at which temperature are preserved better the meat properties, in the following project is studied the comparison of the effects that have a freeze process at -40ºC and -80ºC above meat products. The studied product comes from three different food groups and two different animals. From pork is studied loin, while from veal, round and chuck are studied. The process of freezing these foods is normally carried out in freezing chambers at -40ºC.
Instead, GasN2 proposes to freeze these products at a temperature of -80ºC. In order to compare the changes produced in the meat by the freezing process, the following parameters are studied: cell tissue, colour and weight loss. Cell tissue is analysed microscopically to identify possible differences between products frozen at different temperatures, while the colour of the sample is analysed superficially.
This project collects all the results obtained from the analysis realized to determine the improvement in the meat quality frozen at -80ºC.

Director

Nomen Ribé, Rosa
Melis Monterde, Albert

Degree

IQS SE - Master’s Degree in Chemical Engineering

Date

2022-06-05