«PRAM» - ingredient, prodlevayushchiy srok khraneniya okhlazhdennogo myasa

The opportunity to prolong considerably the storage life of perishable fresh refrigerated meat not only at recommended temperatures (- 1…+ 4 оС) but at high temperatures up to room ones was examined. That was reached by using a complex food additive “PRAM” in two phase state: liquid and solid. A complex impact on refrigerated meat was offered including the impact on the apoptosis and autolysis processes in perishing meat cells as well as on the selfcontrol of the selective permeability of the hardened “PRAM” packing material together with antibacterial agents, exhaustion or gaseous controlled atmosphere, packages of lowpermeability materials, antioxidants and others. The “PRAM” ingredient in liquid state allows increasing the refrigerated meat storage life at 4 оС temperature by 30-60% on the average without quality loss, the storage life in the hardened “PRAM” film package increases 4 times and more. The treatment of refrigerated meat with liquid PRAM at high temperature (24 оС) increases the storage life more than 2 times and the hardened “PRAM” film package extends the storage life 4 times and more. Keywords: fresh meat; refrigerated meat; storage temperature; storage life; meat spoilage, barrier package; package selectivity of gasand vapor impermeability; apoptosis and autolysis processes; frequency dependence of dielectric permeability; circular dichroism.

свежее мясо, охлажденное мясо, температура хранения, срок хранения, срок годности, порча мяса, упаковка барьерная, селективность газопаропроницаемости упаковки, процессы апоптоза и автолиза, частотная зависимость диэлектрической проницаемости, круговой дихроизм