Abstract
The results of an experimental investigation of the freezing dynamics of meat product samples and thermal conductivity at various modes of low-temperature treatment are given. The measurements were carried out using a specially designed measuring cell-thermostat, which can measure temperature ranging from 300 to 80 K. The results of investigations have shown that the process of sample freezing has nonlinear time dependence with a characteristic minimum at the particular temperature connected with a process of structural changes in the sample. Values of the thermal conductivity coefficient of the sample were measured at different temperature intervals.