Aleksejs Tatarinovs, Viktors Mironovs, A. Abayev and Marija Osipova. EXPERIMENTAL SYSTEM FOR ASSESSMENT OF FREEZING AND DEFROSTING PROCESSES OF MEAT. Engineering for Rural Development, 24(), Latvia University of Life Sciences and Technologies, 2025.
Bibtex citation:
Bibtex citation:
@inproceedings{19994_2025,
author = {Aleksejs Tatarinovs and Viktors Mironovs and A. Abayev and Marija Osipova},
title = {EXPERIMENTAL SYSTEM FOR ASSESSMENT OF FREEZING AND DEFROSTING PROCESSES OF MEAT},
journal = {Engineering for Rural Development},
volume = {24},
publisher = {Latvia University of Life Sciences and Technologies},
year = {2025}
}
author = {Aleksejs Tatarinovs and Viktors Mironovs and A. Abayev and Marija Osipova},
title = {EXPERIMENTAL SYSTEM FOR ASSESSMENT OF FREEZING AND DEFROSTING PROCESSES OF MEAT},
journal = {Engineering for Rural Development},
volume = {24},
publisher = {Latvia University of Life Sciences and Technologies},
year = {2025}
}
Abstract: The development of an experimental system for monitoring the freezing and defrosting processes of meat will help optimize the freezing-defrosting regimes, particularly, in shock freezing. Non-destructive assessment of dynamic changes in the volumetric properties of meat tissue during freezing and defrosting is based on ultrasonic monitoring, using the velocity and attenuation of ultrasound, as well as changes in the spectrum and shape of the ultrasonic wave. Changes in ultrasonic parameters are specific to different water and fat contents in meat and allow us to determine it using temperature dependencies. The aim of the study was to track such dependencies in the temperature range from plus 25 to minus 30 degrees Celsius. Measurements were carried out on samples of lean and fatty pork with a fat content from 4% to 55%. Ultrasound propagation parameters were measured in the frequency range of 0.8 and 2 MHz. The samples were frozen using a REMS Frigo 2F-Zero electric tube freezer with temperature control using a calibrated thermocouple. The following trends were observed during the freezing stages. The ultrasound velocity decreased in lean meat and increased in fatty meat when cooling at temperatures above zero. The rapid drop in ultrasound signals at temperatures below zero is associated with the onset of the crystallization process and the presence of both liquid and crystalline components. The study showed that the dependences of ultrasound velocity and the intensity of ultrasound signals as an indicator of sound conductivity and their dependence on temperature can serve as indicators of the degree of freezing and thawing in the volume of meat at different fat and water contents. © 2025 Elsevier B.V., All rights reserved.