On the issue of the effect of defrosting on the nutritional value of meat

The article presents the results of studying the effect of single and repeated defrosting on the nutritional value of meat. Meat of slaughtered animals and poultry is one of the indispensable sources of high-grade protein, the nutritional value of which depends on the content of proteins, fats and moisture in it. In accordance with the current Food Security Doctrine of the Russian Federation, special attention is currently being paid to the rational use of meat and other slaughter products. However, falsification of meat by thermal condition is often found in the retail network. Thawed meat loses its original taste and culinary properties due to profound changes occurring in the cells of muscle tissue. Such raw materials should be sent for industrial processing. The purpose of the research was to study the specific features of protein, fat and moisture content in poultry meat, slaughtered and commercial animals, as well as to assess the effect of single and repeated defrosting on the nutritional value of meat. The research was conducted at the educational and Research Center for the examination of food and animal feed of the St. Petersburg State University of Veterinary Medicine. The materials for the study were samples of meat from different species of animals and poultry. The research was conducted in stages. At the first stage, the nutritional value of the chilled meat was determined, at the next stage, the meat was once defrosted, and at the third stage, the meat was repeatedly defrosted. The determination of the nutritional value of meat samples was carried out using the infrared analyzer InfraLUM FT-12. As a result of the conducted research, it was established that the nutritional value of meat depended on the specific characteristics of the protein, fat and moisture content in poultry meat, slaughtered and commercial animals. The greatest loss of nutritional value occurred in re-defrosted meat compared to meat subjected to a single defrosting. The loss of protein, fat and moisture also depended on the type of meat.