In the diet of most normal people, the proportions of this time, instead of meat, occupy a part of the chimala. Ale, it’s not only tasty, but it’s safe to eat it, it’s important to take food and eat food correctly. Obviously, the best work is at the freezer, so as to ensure optimal mindfulness of all powers and to protect against the appearance of bacteria. However, why work in quiet moods, if the freezer is in the daytime, for some reason you can’t speed up with it?

How much can we cool the meat?

If you see the meat, you can save an hour from the cold looking. Ale, with whom, it is important to respect the singing rules. So, the term for storing chilled meat at the refrigerator. The most popular varieties of meat in Russia, which are often used, are:

• Pork;
• Yalovychyna;
• Meat of a bird;
• Rabbit meat.

With regard to its structure, fatness and other parameters, they can be combined in 2 groups. In the first place, the meat of pigs and cows is thicker, and at the same time, lamb, goat meat and various wild game can be seen here.

You can store such products in the refrigerator up to 2 decibels, at a temperature that does not exceed 3 degrees above zero. If the thermometer shows +3 to +5 degrees - three times over 24 years old, and if not more than 6-7 degrees - less than 12 years old.

To the other group, you can add all the meat of the bird, as well as the rabbit. Carcasses can be safely trimmed in the refrigerator until 48 years old. And yet, you already caught up with them or bought portions of shmatki, the term saving the warehouse in just one day. After that, it is no longer recommended to live in meat.

Rules for storing meat at the refrigerator

The term for the storage of chilled meat in the refrigerator is the parameter of the best and the best in quiet weather, if all the rules are done. So, as soon as you wake up after defrosting, you cut the pork shreds into small cubes and take them away from the refrigerator - after 12 years, the quality of the product will be filled with the best. Yogo, better for everything you can, but for your own fear and risk.

How to correct meat for saving?

1. Soak up trimati at the refrigerator only big shmatki, so the stench is saved more and less shy to ruinous splashes;
2. To prevent the product from being identified, the label must be labeled in the retail package: a package or a polyethylene rim, and put it near the glass or enameling dishes with a lid. You can also vicorate a plastic container. Close yoga, ale not shіlno;
3. In old or small refrigerators, it is best to roztashovuvat meat on the upper police. closer to the freezer, the shards there are kept at a lower temperature.

In order not to speed up the term of storing chilled meat in the refrigerator, keep an eye on the cleanliness of the butt technology: it is not to blame for zipsovanoi їzhі, flowers, unacceptable smells. As if it were similar - to carry out an inspection and remove the stale air, and then keep the police and the walls of the refrigerator, vicorist special zasib.

How to preserve the freshness of meat products?

Cream of orphan meat is often bought in stores minced meat and various offal: heart, liver and other. It is also recommended to store them at the freezer - there the stench can last 2-3 months. Ale, if you need to put food for a bad hour, pidide and a refrigerator.

The by-products are very strong to the point of being drunk, and to that leave them in the refrigerator more low for 8 years. Let's do the same rank with minced meat. Vin can normally be stored at temperatures up to +7 degrees for 10 years. When tsimu not maє znachennya, z kakih vidіv m'yasa vin preparations.

Another category of meat products is cowbass and smoked products. The stench of the term savings at the refrigerator can be different, but at the middle it’s close to the month. And the axis, for example, ready-made products, so the cock is boiled or the goulash from the pork, do not boil for a long time. The term of storage of chilled meat in the refrigerator, which has been thermally processed, becomes 2-3 days.. With whom it is important that they lie outside in enameled, plastic or glassware, under the lid.

Saving raw meat without a refrigerator

There are situations in life, if it is necessary to save the meat from the accessory for eating without any use of the butt technology. For example, as your refrigerator, and therefore the freezer, it was out of whack, or an electrician appeared at the zamіskom booth. How tse robiti?

You can continue the life of chilled meat for 2-3 days in a few ways:

• For the help of the mineral salt variety. For whom, mix water with a great amount of salt and soak a towel at your homeland. Wrap the piece of meat around the papers, and then wrap it around the cloth.
• Three leaves of sprinkling. Wrap fresh meat in the leaves of the sprinkling and in such a look put Yogo in a glass of dishes, which, at your own hand, should be wrapped in a wet cloth. You can also vicoristize an enamel pan.
• For rahunok vikoristannya otstu chi lemon juice- Be a kind of product. Rub it with a piece of meat and take yogo into a glass jar. Trim її without a cap.
• Vikoristovuyuchi cooled milk. For this, put a product in the pan, which you need to save fresh, then fill it again with milk.

Insure that in any case of these vipadkіv save meat from a dark and cold place. How do you have your own effective ways of saving gray meat - write about it

After the first cut, the meat is cooled and frozen.

Chilled meat may be more spozhivchі authority (sound perebuvaє at the stage of ripening) against frost; yogo virobnitstvo ekonomіchno vygіdne, but cooled meat can be a non-trivial term of sberіgannya. Cooling of meat is carried out in special chambers to a temperature of 0-4 °C in other meat creatures.

On the storage of chilled meat, place the meat at the raised camp, stand between the carcasses of 2-3 div.

On refrigerators, yoga is stored at a temperature of 0 ... -2 ° C, the moisture content of the air is 85-90% and the air circulation is calm (0.1 m / s). Permissible terms of savings from the improvement of transportation under this regime: for yalovichi - up to 16 deb, lamb and pork - up to 12 deb. It is allowed to save meat in a frozen (overcooled) place at a temperature of - 2 ... -3 ° C up to 20 dB.

The term for the storage of chilled meat in carcasses from the trade measure at a temperature of 0 ° C to 3 dB.

Packaging of chilled meat (mainly varietal rolls) under vacuum, polyethylene sleeving is carried out under the term of saving and quickly rub the mass after shrinkage when saving 3-5 times.

To improve the terms of meat conservation in a chilled mill, a method was developed for the conservation of carbon dioxide, ozone, nitrogen in the atmosphere, from stagnation of smelting speech, antibiotics, ultraviolet changes, and radiation contamination. However, the stench has not yet gained a wide width in practice.

frosty May I have less money. Freezing is the main way to preserve and save meat. Irrespective of the shortfalls (significant material loss, waste of mass, reduced quality) freezing is one of the most effective methods of saving the quality of meat, yogurt and smakovy value.

Freeze meat in a chilled or steam room in freezers or freezers (block meat) at a temperature of -18 ° C and lower. Increased speed

Freezing positively infuses the quality of the meat, which is why freezing methods for freezing at normal temperatures below -30 °C are promising. Meat, frozen at the stage of zadubinnya, may have a low quality.

In the process of freezing, that distant preservation of the meat, there are irreversible ones that reduce the quality of the change: the loss of mass in the aftermath of the vaporization of the vology, the darkening of the fabric, the clarification of that porous surface, as a result of non-water; ruynuvannya structures m'yazovih fibers ice crystals; reduction of moisture content of white fabrics; oxidation and rancidity to fat; ruining fat-producing vitamins.

They store frost in refrigerators, stacking it in slotted stacks or placing it on stacked pallets in 3-4 rows. The terms of saving lie down depending on the temperature, the type of meat and її vgodovannosti.

On refrigerators Meat is harvested for temperatures no higher than -12 °C, moisture content 95-98% and natural circulation.

Boundary terms of conservation at a temperature of -12 ° C (for mіs, not less): yalovichini - 8, lamb - 6, pork - 3; at a temperature of -18...-20 °C - 12-14, 10-11 and 6-7. At a temperature of -30 ° C, yalovichina and lamb can be stored up to two years, pork - up to 15 months. Frozen carcasses of rabbits are stored at a temperature not higher than -9 °C up to 6 months.

Zastosovuyt different ways of speeding up the loss of shrinkage and increasing the terms of meat storage: outside of the chambers and deep packing of meat carcasses at the stack, covering the stacks (fabric or polymeric plives), covering the stacks of fabric with distant frostbite on it is a ball of krizhan glaze, nasipannya , screening, applying cooling with a krizhan wall, applied to the surface of the carcasses of a kirochka with ice or frost (frost), covering with collagen, glyceride.

Freezing term trading line(for production, not more): at temperatures below 0 °C - 5, at temperatures 0-6 °C - 3, at temperatures 6-8 °C (in natural refrigeration or in ice cubes) -2.

For the appearance of meat waste in the form of vaporization of water and the vitiation of tissue juice, the norms of natural waste should be fixed. At the retail trade yard, the stench was installed fallow in the geographical zone, the thermal mill of meat, the type of store that was 0.33-0.80%. On refrigerators, the natural change in freezing temperature should be from 0.04 to 0.38% with the improvement of minds and terms of conservation, in view of the availability of meat, zone, pores, type and coldness of the refrigerator.

In this article, the main methods of refrigeration processing and the main parameters of meat storage are considered. The given data can become the basis for choosing a cooling scheme that is suitable for your choice.

Meat Mill

M'yaso, otrimane after the carcasses have been cut and if the temperature in the meat is not higher than +12 ºС, we call it reachable. Chilled meat is freshly cooked for microbiological preparation. It is not recommended to store neo-chilled meat for a long time. Refrigerate meat. M'yaso, otrimane after curing carcasses and cooling in the refrigerator, which makes the temperature in meat meat 0 ... + 4 ºС, is called chilled. The surface of the chilled meat is covered with a pidsihannya, the m'yazi is springy.

The reduction of the upper inter-temperature of chilled meat to +4 ºС is due to objective reasons: more high temperatures can increase microflora, including salmonella. Frozen and frozen meat. Frostbite is called meat, as if you know a private freezing: only the surface ball is frozen, which does not overwhelm 25% of the mass of the carcass or drink it. So the meat is more stable at the hour of conservation, lower cooled, and less changes at the hour of thermal processing are equal to the frost.

Prote at industrial minds, the meat may not be frozen. For this reason, the survival of the frozen meat is saved for the mind of the constant vitrimuvanation of the refrigeration lancer by the long process of harvesting the frozen meat. It is recommended to freeze meat for transportation in small spaces.

Frozen is called meat, as it freezes and may the temperature in the meat is not higher than -8 ºС. The growth and development of microorganism on the surface of the freezing meat is aggravated (because of the grapes of some kinds of flowers), the microbiological support of the freezing meat is practically excluded.

Refrigeration of meat

Іsnuє sprat ways of cooling meat. Cooling of the chamber is kept at a constant temperature by stretching the entire cooling process. In this case, the temperature in the chamber becomes 0 ºС, and the water content of the second time is 87 ... 97%. The process of cooling the meat lasts 30...36 years and ends when the temperature of the meat reaches +2...+4 ºС. At the chamber of intensive cooling, the cooling process is accelerated for cooling, the temperature is lowered again to -8 ... -12 ºС and the increase in wind speed is reduced to 1 ... 2 m / s. This kind of coolness of the chilly wind allows the cooling process to pass an hour. When the parameters are set, the coldness to the average final temperature for the temperature of the steg +3 ... + 4 ºС becomes 6 ... 8 years. For such an intensity of the process, a significant temperature difference between the surface and deep spheres is expected. Intensively chilled meat is then directed to the storage chamber, de-adjusting the temperature of +2 ºС.

Fallow at the time of cooling, that stage of meat shrinkage is used in such ways, as it is more chilled, as it is vibrated in the cooling chambers at a cooling temperature of 0 ... + 3 ºС and a dryness of yogo ruhu 0.1 ... 0.3 m / s. In the event of a complete cooling process for yalovichi, it is 24 ... 36 years before the temperature drops in the stegna from +38 to +4 ºС. When tsimu vtrata masi fall in the way of processing that carcass vgodovanosti. With wet processing, shrinkage is seen from 1.2 to 2.28% of carcass weight, with dry processing - from 0.82 to 1.62%. An accelerated cooling occurs when the air is supplied with a temperature of 0 ºС and a speed of 0.5 m/s. The trial period of the process will be shortened to 24 years. Usikhannya for yalovichi of the 1st category - 1.59%. Shvidke refrigeration is used in tunnel-type chambers. With the one-stage method of cooling, the temperature again rises to a level of -3 ºС, and the speed of the air is 0.8 m/s. Trivality of the process is 16 years for yalovichi, 13 years for pork. With this, shrinkage for yalovichi of the 1st category becomes 1.38%.

Meat cooling method

Withdrawal with a two-stage method becomes 1.0%. With this method, it is possible to coldly speed up the meat, and in order to make the body disappear, the meat is electrically stimulated in the front, or it can be vibrated at a temperature of -10 ... -12 ºС for a stretch of 12 years.

From pointing data, you can see scho increase the freshness of the cooling of the meat will reduce the weight loss. In addition, in order to change the shrinkage of the ink, you can wrap it in a stretch or pack it in polymeric plaid materials. The use of this method of reducing shrinkage allows polypshity of sanitary and hygienic minds and cools down and conserves the healthy-looking meat: trimming the fat, preserving the natural color of the m'yaziv, zapobіgaє utavlenyu wrinkle on the surface of the carcass.

Refrigerated meat storage

Freezing and frozen meat

In industrial minds, fallow in the process, vicorist more, more intensively in the freezer (data on freezing are given lower on the butt of the yalovichini with the mass of the drink 110 kg and without improving the hour for refrigeration).

Freeze more often at a temperature of -18...−23 ºС, a dryness of 0.1 ... The hour of freezing becomes 35...40 years, the speed of freezing - 0.2...1.0 div / h. Intensive freezing is carried out at a temperature of -23 ... -30 ºС, a moisture content of 0.5 ... 0.8 m/s and a moisture content of 90 ... Freezing speed - 1.0...5.0 cm/year. Shvidka is frozen for intensive movement of 1...4 m/s, temperature -30...-35 ºС for 18 years. Freezing speed - 5 cm / year. Zagalom trivality to the process of freezing to lie down in the form of rozmіrіv of meat carcasses or to drink that way of freezing.

Meat is frozen in carcasses or in carcasses at the steam room at a temperature in the chamber of -25...-35 ºС or - 18...-23 ºС to a temperature of +1...+2 ºС. At that, the temperature in the surface ball of the carcass at a depth of 1 cm reaches −3...−5 ºС, and the thickness of the ice cream ball is 2.0...2.5 cm.

M'yaso and by-products, recognized for further industrial processing in cowbass and culinary preparations, after trimming and deboning are formed in blocks with a thickness of 60 ... 150 mm and frozen in special quick-freezers.

Meat is frozen in freezing chambers or in tunnels at the lifted up to the hanging lanes. When the largest part of the meat (stegna) is heated, the eels are rotting, near the zone of maximum airflow, cooling is observed. Moving carcasses, which are frozen, are loaded manually or by conveyors.

Carcasses of the same age category and approximately the same mass are placed on the skin trail. The interval between carcasses and napkins should be 30 ... 50 mm, which allows you to place on 1 linear meter of weight the number of two or three yalovichi or three-chotiriokh pig napkins or one ram with lamb carcasses. Freezers of the chamber type operate according to a cyclical schedule, tunnel type - without interruption. A promising direction for the development of the technology of freezing meat is the freezing of meat in carcasses and on display. Meat carcasses are cut into viscous, for freezing vicarious, highly efficient contact fasteners are used. The contact interaction between the product and the low-temperature surface ensures the speed of the process is equalized with the process of freezing again by 1.5...2.0 times.

The widest freezing of meat blocks between metal plates. Sformovanі blocks to direct at the freezer tile apparatus. The durability of freezing a block of boneless meat with a weight of 25 kg at -35 ° C to a temperature in the tow of -8 ° C becomes 4 ... 5 years.

Conservation of frozen and frozen meat. Frost, which has gone through refrigeration processing in single-phase or two-phase ways, is deposited for storage, as the temperature in the bag is not higher than -8 ºС, and on the surface it is close to the temperature of the storage chamber. Trivalіst zberіgannya m'yasa to lie down in yogo mind, temperature and visibility of packaging.

Frozen meat, sorted according to the species of that age, is taken from the slotted stacks on the log grates or in the stacked trays, which are installed at 2 ... 4 tiers for the additional electric vane. Consumption of 1 m3 of storage chamber volume with frozen meat for halovichi in quarters 400 kg, for napkins - 300 kg, for pork in napkins - 450 kg, for lamb - 300 kg.

Spend masi (shrinkage) when saving frost to lie down due to the moisture content of syrovin, surface and capacity of refrigerators, geographic zone and time; stench to become 0.05 ... 0.3% per month. To reduce the cost of meat, it is packed with polyethylene and other materials. And here the shrinkage shortens by 5...8 times.

The temperature of the test in the storage chamber for frozen meat should not be higher than -12 ºС for short-term storage, and not higher than -18 ºС for dry meat storage. Visible water content near the chamber is measured at a level of 95...98% for a slow circulation, but no more than 0.2...0.3 m/s. Freezing storage terms are stored at a temperature of −12 ºС − 2...8 months; at −18 ºС − 4...12 m/s; at −25 ºС − 8...12 m/s. The temperature fluctuations in the chamber during the process of saving are not guilty of exceeding 2 ºС.

Frozen meat at −1...−2 ºС is taken from the stacks with a deep height of troch more than 1.7 m.
Wash off meat and by-products in blocks similar to those in the same place, but the terms of offal savings are twice as small.

31.07.2018

M'yaso and m'yasnі commodities are considered to be the most important products of eating, shards are the main source of the basic proteins of the animal journey. At the warehouse of meat and other values ​​of speech - fats, vitamins, extractive and mineral speech, necessary people.

Meat

The main types of meat used in trade are meat of great horned thinness (yalovichina), pigs (pork) and sheep (mutton). The meat of other agricultural creatures (kiz, buffalo, horses, deer, camels, rabbits, etc.) is borrowed in the open association for the production of meat in the country, it is not very important to trade in the areas of their production.

Rіznі vidi m'yasa mayut deyakі vіdmіnnostі for the main chemical storage and caloric content (Table 1).

It is obvious from the data of the table. 2, m'yaso revenge the significant amount of water, protein and other speeches, as a miraculous substrate for the development of microorganism. The stench is consumed on carcasses during the first processing of thinness, refrigeration processing, savings, transported and sold.

M'yaso recognizes the exact changes under the influx of wet enzymes, and plays a positive role at the cob stage of conservation (during ripening), and with a three-fold harvest of meat in a chilled and frozen state, it calls for yogo psuvannya.

In such a rank, meat is a product, which is fast-paced, the quality and stability of which, when saved, is rich in what to lie in the state, age and goodness of the creature, thermal mill, the correctness of the technological processing of carcasses.

The meat of all kinds of slaughtered creatures is eaten on a guy, scorched, cooled, frozen and defrosted (defrosted).

The meat is defrosted, which was frozen and double-frozen at the linkage with low savory flavors and an improvement in the marketable appearance of the sale is not allowed, but the vicorist is used for industrial processing. Trade also needs meat for a guy.

All kinds of meat carcasses, which are used for saving and selling, are supposed to be well bloodied, without blood clots, sincs, fringes and loose tissues, turbidity in the place of the duct-intestinal tract, excess of internal organs, shards all tse to bring to the Swedish psuvannya m'yasa .

Change when storing chilled meat

In chilled meat, during storage, physical, chemical, biochemical and microbiological processes are used, which are added to the yakіst and waste mass to the product.

Physical processes

Physical processes are accompanied by a change of color, mass and consistency of meat.

Change color

In the process of harvesting chilled meat, the color of the meat tissue is significantly changed, and the color of the meat is deposited as a pigment of myoglobin. After the slaughter of the creature in the surface ball of the meat, it is possible to oxidize myoglobin into a red-hot oxymyoglobin. When taken, vin is oxidized in the most sour form - metmyoglobin. This process is accompanied by a dark color of the meat, the color of the meat on the surface of the carcasses becomes dark in connection with the vaporization of the water, which is accompanied by an increase in the concentration of barvnik.

The darkening is most likely to be observed in the case of a decrease in age in areas that are not covered with fat. Chilled meat can also be reddened when saved for the rahunok, the pigmentation is rubbed, or it won’t take on other colors and tones (syria, greens and that іn), which is the main rank as a result of microbiological processes c. The lower the temperature and the lower the moisture content, the more the natural color of the meat is preserved.

Change masi (shrinkage)

Spend the masses of chilled meat while sipping, using vipar vologi from the surface of the carcasses, drink or quarters. The power of the product, think of the terms of this saving is rich in what to add to the amount of costs.

The meat of grown-up and year-old creatures is consumed less in the mass, lower of young and indecent, shards of revenge are less vologi and more surface fat, which transfers the vaporization of її from the surface intoxicants.

Razmіri product vyznachayut vodnosnu yogo surface per unit masi i, otzhe, characterize the singing world the amount of shrinkage. The degree of shrinkage is lower in the carcasses of a larger mass, since they have a smaller visible surface of the viparization.

The intensity of the steaming of the water from the meat is deposited due to various reasons - temperature, moisture content and dryness of the air, the method of laying that place for the product in the chamber and the interest of the meat, the power of the packaging and the trivality of the storage. The low water content is higher and the dryness of the yogo ruh is great, and the temperature is also increased while saving, to help the steaming of the water from the meat. Use masi tim vishchi, which is closer to m'yaso roztashovane to refrigeration.

Cranking the temperature of the storage chamber is carried out to the extent of drying. Spend the mass of meat significantly more when harvesting carcasses at a lowered stand, lower when stacking them in a stack, which is more possible at negative temperatures, or short-line harvesting of chilled meat on vіzkah.

For the sake of greater trivality, the saving of meat, spend the masses of yoga grow. Moreover, the first period spend more money, lower savings until the end. Vaporization of water from the surface of chilled meat in the first period of saving bazhano, so like a quick breath, which settles in case of this, transferring to a further intensive viparovuvanation and increasing the stability of meat to microorganism zmiv. Prote zayve viparovuvannya vologi lowers the quality of meat - yogo smakovі perevagi (juiciness, nizhnіst), conquest, commodity look. The dried meat can be reduced to the chops of chilled meat with linen fabric or other polymeric materials.

Biochemical processes

Biochemical processes are accompanied by a change in the consistency of meat and yogo ripening.

Change of consistency

In the first harvest, after slaughter, the consistency of the meat reaches the maximum hardness, and then in the world, the ripening of the meat becomes lower, which is due to the different transformations of the meat tissue under the action of enzymatic processes.

Suffocation and ripening

Z impersonal changes, yak mayut mіsce after the life of a creature, one of the most sharply pronounced is zadubinnya. The processes of zadubrinnya and ripening are carried out under the influx of their enzymes in meat.

At the steamy meat, taken off after the slaughter of the creature, the m'yazi perebuvayut at the relaxed camp, the stink of the soft, the gnats. M'yaso has a lower consistency, a high water-dampening building. Perebuvayuschie at the stage of suffocation, the meat becomes zhorstky, dry, may have an unacceptable relish and smell, the broth from such meat is calamous and not tasty.

The cob and the dryness of the process of suffocation lie down in the vіku and before the slaughter camp of the creature, the moisture content and the mass of the carcass, the temperature and the freshness of the cooling of the meat.

At the m'yasі grown up, that yearned thinness of zadubannya is late and three times more trivaly hour, lower at the m'yas of young and unhappy creatures. The suffocation is getting faster and three more short hours at the m'yasi, taken away from the weary before the slaughter of the creatures, lower at the m'yas the creatures, that they have done well.

The high temperature will speed up the process of slaughtering the meat. The natural enzymatic rotting of meat can be accelerated by raising the temperature. So, at a temperature of 15-20 ° C, outside tanning
it settles in 3-6 years after slaughter and continues with a long harvest, and at a temperature of 0 ° C - apparently after 18-20 years and two harvests.

The further period of harvesting is accompanied by the process of ripening meat, so it becomes lower like a orphan looking, so after thermal processing. Taste and aroma of boiled meat and broth to be tinted. Shvidkіst to the process of ripening that yogo clay to lie in the presence of the factors themselves, which zadubi process.

In the period of ripening of meat yogo, an active reaction changes at the bik increase in pH, which reaches 5.7-5.8. This is due to the frequent disintegration of whites, which is accompanied by visions of speeches of the meadow nature. The further growth of pH indicates the transcendental breakdown of proteins and, later, the release of meat. Under the hour of ripening of the meat, a change in the yoga color is observed. Yaskravo-chervone zabarvlennya meat step by step to pass in the dark storm, and this change is most often found on the surface of the carcasses and in the places of sintsiv for the unfriendly minds of saving. The darkening of the color of the meat sharply aggravates its commercial appearance.

Microbiological processes

Meat is a good livelihood substrate for rich microorganisms, in which the stench is necessary for the life of speech. Therefore, the microbiological processes in the chilled meat proceed as evenly and safely, the term of yogo conservation is used.

Іstotny injection on the intensity of microbial changes is given by the exchange of meat, wash it with cold and further savings, transportation, camp surface, watering and other factors.

M'yaso, otrimane species of healthy creatures, as a rule, is sterile, but the meat of sick creatures, or hungry ones, or by translation, as they knew before slaughter, can avenge microorganisms. For such a survival infection, meat can be significantly contaminated with microorganisms after the slaughter of creatures during processing and processing of carcasses, as well as when saving, processing and transporting.

The most important significance of the microbial growth rate, hence, the consumption of meat, which is stored in a chilled look, may be the temperature, the moisture content and the moisture content of the surface of the carcass, the placement of the product, the moisture content and the state of the surface of the carcass (reality squirrels pіdsihannya).

According to A. M. Kazakov, the increase in the number of bacteria at a normal temperature of 15 ° C is 1.5 times higher than the water content of 85%, lower than 75%. According to Schmidt, at a temperature of 4 ° C, a decrease in moisture content from 100 to 75% doubles the savings of meat, and at 2 ° C, that decrease in moisture content from 100 to 80% - mayzhe 3 times.

Low moisture content again improves the development of microorganism, prote zbіshuє recession of the mass of meat. To stifle the growth of bacteria and reduce the weight of chilled meat, it is recommended to increase the moisture content between 85-90% at 0 ° C, and if the temperature is lowered by 1-2 ° C, the cryoscopic moisture content can be increased on the level upper boundary.

The lower the temperature of the storage of meat in an unfrozen view, the more the vitality of microorganisms is taken into account and the product is better preserved.

The rapidity of the ruhu is gradually added to the intensity of the development of microbes, especially flowers. When storing chilled meat, it is possible to ensure the optimal speed of the wind - 0.1-0.15 m/s. In case of this, there will be no increase in the decline of the mass to the product, but the development of microflora will be taken into account.

Resilience of meat when stored to fallow in the quality of the carcasses and the quality of the technological processing. The crust of sweetness, which settles on the surface of the carcass during the cold hour, improves the development of microbes on the meat and penetration into the clay. Mіstsya cuts, sintsіv, bruises and poshkodzhen m'yazovoї fabric of the greatest strength to di bacteria. Adipose tissue is a less friendly medium for the growth of microbes, lower m'yazova, to which the carcass is more suitable for harvesting in a non-frozen state, lower is less suitable.

With cob signs of pissing on the surface of meat carcasses, colonies of bacteria and flowers of various contaminants appear, the consistency of the meat becomes less elastic, a weak rotten or sour smell is noticed. Multiplying for friendly minds on the surface of the meat, micro-organisms step by step penetrate the yoga comrade. Penetration of bacteria in the comrade's meat to tell about yogo psuvannya.

Psuvannya m'yasa can manifest itself in different ways. The following types of meat are used: rotting, mucus, smoky, pigmentation, acid fermentation, splashing, with such meat it is not allowed to be sold.

Gninnya

Rotting is a process that starts from the surface, and progressively expands into the tow of meat according to the rich tissue of the prosciutto, the air of the brushes and the great blood-bearing vessels.

In case of rotten extrusion, the contamination of meat (stay sirim) changes, it loses springiness, mucus, rozm'yakshuetsya. The smell is becoming unacceptable, that everything is going down in the world of the destruction of the process. The deposition of protein speeches, the hydrolytic decomposition of fat, the reaction of the meat step by step from slightly acidic transform into a puddle. In the wake of the accumulation of toxic speeches, the meat becomes unacceptable to living.

slug

Mucus is a broadening type of squeezing of warmed and chilled meat, which is why it is saved for the minds of a high water content of the wind (over 90%). This process of enlightenment by the development of mucus-forming bacteria, as if it calls for the breakdown of proteins and the lesser world into carbohydrates in meat. Low positive temperatures increase the freshness of the growth of mucilaginous meat, and at the same time stimulate mucus formation. It has been established that the formation of mucus in bacteria is clearer at normal temperatures from 2 to 10°C, but it accumulates, if necessary, at -2°C.

A tan

Sunburn is a kind of meat exudation, which calls out to the activity of anaerobic bacteria. Sunburn is due to the complete cooling of great carcasses with great fat, which saved after slaughter the warmth of the creature's body. Comrade's meat has a sour smell, its color and relish change. If the process has not penetrated deeply, then the meat after a thorough airing may be more pronounced in the form of an unacceptable smell and a taste. Otherwise, meat is not allowed at the hedgehog.

Meat pigmentation

Pigmentation of meat - the appearance of zabarvlenih plyam - is associated with a development on the surface of pigment aerobic bacteria. So, the development of the “wonderful wand” is brought to the end of the non-powerful meat of the red flames, at the time of the development of the yeast, white-syria is poured.

Acid wandering

Acidic wandering is a process that is accompanied by the appearance of an unacceptable sour smell, the adoption of a gray contaminant on roses and the rise of meat.

This process can include anaerobic bacteria, lactic acid bacteria, and other types of yeast. This kind of spitting of meat is blamed for the filthy blooding of creatures during slaughter, as well as in the fall, if the carcass is not cooled for a long time.

Please

Plisnyuvannya - the appearance of growth on the surface of the meat of various mushrooms. The rose of blossoms sings accompanied by the appearance on the m'yas of the infusions of reznih zabarvlen. The cleansing of the meat will only improve its splendid appearance, but will not include the changes that caused the bloom.

The cooling of the chilled meat sings when the moisture content rises in the storage chamber.

Change when saving frost

The meat is frozen using the method of thriving yoga conservation. This is due to seasonal fluctuations, the need for distant transportation and the creation of active reserves.

Trivale of the preservation of freezing meat is grounded on the development of microorganism and the essential increase in the activity of enzymes. At the same time, at the frozen meat, which is saved for a long time, different physical, histological, biological and chemical changes are observed.

Physical changes

When saving the freezing meat, its consistency, color and mass change. In the process of saving, the sublimation of crystals to ice on the surface ball is observed. As a result, the hanging of the product is repeated in the m'azovіy tissue replacing the volog, which evaporated, after all, the m'yazovy ball is thin, or the fibers are torn and are easily water-creamed one in one, the m'yazov fabric is easily pressed. Meat fat becomes granular and crumbles easily. As a result of the drying up, the blood pigment thickens, hemoglobin passes into methemoglobin and the surface of the freezing ball is dark.

With a 3-fold harvest, on the surface of the freezer, the watering of the lips of the ball is established, which becomes up to 3% of the mass of the entire product. On the surface of such meat, oxidizing and hydrolytic processes actively proceed, as a result of which the food value of the meat decreases.

The loss of the mass in the past viparovuvannya vologa (freezing, shrinkage) in case of freezing freezing to fall in the quality of meat, minds and thriftiness of saving. Chim vono fatter, tim less rubbed masi. Spend less mass, which is less on the surface of the product to yogo mass. The cooling of the frost is greater, the less the steps of the chamber are occupied, the space of stacking, the expansion of the stacks, the more warm the tide of the bells and the greater the insulation of the chambers. The remaining factor is explained by the fact that the chambers, expanded on the front side of the refrigerator, or at the upper surfaces, take a little more heat from the outside fences, so the shrinkage in them is greater, lower at the chambers of the middle surfaces and on the front side of the refrigerator.

Histological changes

With the preservation of freezing meat, the transverse smugness of the m'yaziv is known to be weakened. Recrystallization of ice in tissues is observed. When the temperature is repeated in the chamber, the temperature of the meat is lower, the small crystals will melt the ice, and the large crystals will freeze over the rahunki, water crystals will be frozen on them, which will destroy the integrity of the meat fibers. The stage of recrystallization is greater, which is more frequent and stronger than the temperature. Recrystallization adds to the power of whites, reducing their turnover, which causes waste of juice when defrosting meat. Therefore, in order to avoid these changes during the storage of ice cream products, the temperature should not be changed by 1 ° C.

Biological changes

For finishing at low temperatures, the savings in freezing temperatures are insignificant. The stinks are called by unfriendly minds to save or forward (before freezing) the contamination of meat with bacteria or splashes. To eliminate the contamination of meat with microflora, repeat it before feeding it into the cleaning chamber. The most frosty meat is affected by the bloom. As a rule, it shows up in places where there is no free access again, near folds, infestations, etc. When the storage regime is broken, the meat in the package is softer, lower without it. M'yaso, schіlno stacked in a pile, plіsnyavіє earlier, lower m'yaso, which is freely washed every time.

Suvore dotreatment of sanitary and hygienic minds processing, transportation and laying of meat, disinfection of storage chambers (zocrema, ozonation of double chambers), keeping them at a low temperature that is not too high water moisture around - all qi come direct to the application of biological processes in m' yasi.

Chemical changes

With the thrival saving of meat, the greatest changes are saved fat. Under the influx of enzymes, the stench undergoes hydrolysis, and the sour, again, causes oxidation of the fat. As a result of these processes, the color of the fat changes, its taste and smell become worse. In view of the stability of fat, it is more important to deposit and preserve the preservation of freezing meat. To that, the lower temperature, the smaller change of fat, and also, the larger term for saving meat. So, according to N. A. Golovkin’s data, the signs of the sting of barley fat appear at a temperature of -8.5 ° C after 5 minutes, at -15 - after 12, and at -18 ° C - after 18 months.

At the process of Zbereganny Moroziva M'yas, Zsuv PH is swaying in the squeees, the zbilki of the rosachnic nitrogen is bilkiv, peptide, the nitrogen of the basics of the amyaku, the storage of milky acids of the Zhilkogene is swayed. In freezing conditions, during storage, there is no deep disintegration or disaggregation of proteins. The number of water-soluble vitamins changes a little, and fat-rich vitamins change more importantly, but vitamin A is saved for a long time.

Wash the storage and transportation of chilled and freezing meat

Chilled meat on the refrigerators of the trade is taken from the occupants who are chilled, without access to daylight. Stіni and pіdloga pіdloga slab z materials that are easily cleaned in the grove and the entrance of the meat and impenetrable for grizunіv. In the chambers for storing chilled meat, the temperature is kept at -1 ° C, the water content is 90-92% and the circulation is around 0.1-0.3 m / s. It is allowed to fluctuate the temperature for a short time, but by pulling it out it is not guilty to change ± 0.5 ° С.

As a rule, vantage-expanding work is carried out in the chamber, temperature increase is allowed again when the vantage and mental capacity of the chamber is 20 to 50% not more than 1 ° C, over 50% - not more than 2 ° C. In quiet weathers, if a batch of meat with a healthy surface is taken into the storage chamber, circulation is increased in it at a rate of 0.3 m / s until the meat is taken up.

Yalovichina and pork in napkins are served on the hooks of the carriages of the hanging ways behind the Achilles tendon of the back end. Pigs and mutton carcasses, yalovichi quarters and hangers are lifted at the 1st-2nd tiers on hooks or frames. Vіdstan mіzh okremimi parts may be 0.03-0.05 m, zіtknennya їх are not allowed.

Chilled meat can be stored in steak trays. Pads with meat are placed on a height of 0.1 m, one per one in 1-2 tiers according to the height of the chamber.

The following terms have been introduced (for production) for the storage of chilled meat (from the moment of slaughter):

• yalovichina in napkins and quarters - up to 15;
• pork, lamb and veal - up to 10;

the term for saving yalovichi at the windows (from the moment of change):

• trading - up to 5;
• varietal varieties without packaging for plіvku - up to 7;
• varietal, packed in a polymer liner under vacuum - up to 15.

To improve the terms of cooling chilled water, it is important to save cold water from the accumulation of ultraviolet changes, carbon dioxide, ozone and other agents that are detrimental to microorganisms.

• ozone concentration in the chamber - 8-10 mg/m3;
• durability of one-time ozonation - 4-5 years;
• periodicity of ozonation - through skin doba.

The terms of saving chilled meat during ozonation increase by 3-5 decibels. in equal measure of meat harvesting from the highest minds at the same temperature regime.

Trivale zberіgannya can be seen only fresher and frosty, which confirms the support of GOST.

Frost on refrigerators and in warehouses, as a rule, is taken by luggage from a stack. The meat is laid on a clean, dry grating and abo slats. This ensures universal access of cold air to the laid products. Frosty meat is taken from the piles strictly on the look and feel.

On the conservation of freezing meat, the crime of yogo vihіdnih authorities, the first step is the mode of saving. The temperature and moisture swell are constantly vibrating on the meat. It is necessary to increase the low temperature (not higher than - 18 ° С) and to increase the high water content (95-98%) for the meat to be dried out.

The drying stage of freezing meat during storage should be deposited mainly according to the moisture content of the carcass of the creature, the temperature of the outside wind, so that it depends on the rock, the climatic zone and the cooling system of the chambers.

To bring down the meat to the point of deterioration of its marketable appearance, as well as the relish of that lively power. With the method of reducing the degree of shrinkage of meat, it is recommended to pack okremikh ink carcasses and carcasses in fabric, polymeric smelting, covering stacks of meat with fabric with krizhanoy glaze applied to it, pіdsipannya nіgu pіd stack and іn. A great role is played by the crying screens, taking on the warm warmth. The natural amount of frost in cells with screens is 1.7 times less in the average chamber, lower in chambers without screens.

Freezing storage terms lie in the type of meat, category of moisture and storage temperature (Table 2).

From rozpodіlnyh or korobnichih refrigeration meat straight to razdribnoy trade measure. Chilled meat from carcasses, drink carcasses or quarters may be transported to the raised camp. Transportation in bulk is not allowed. At the time of the transport of meat, we saw the stench of the stench, but they put it in boxes, leaves, and then in stacks.

Transport is obliged to take care of a well-maintained sanitary station and buti attached to the transport of foodstuffs. In addition, the wine is to blame for the post-mortem or time-consuming cold, the temperature in the middle of the body is guilty of overheating 6 ° C.

Frost should be transported in a stack at a temperature of -12°C. Insignificant fluctuations in temperature are allowed, not more than 1-2°С.

In order to get rid of the quality of the meat and the hour of acceptance in the wine shop, it is necessary to keep the minds and minds of those terms accepted, as regulated by special minds of the delivery of meat and meat products. After receiving the meat to the store for a certain amount of money, send a short-term savings for a good regime, which is to be deposited in a thermal meat mill. In all vipadkah, wash the meat of the guilty to prevent contamination and contamination by microorganisms. Meat easily absorbs foreign odors, so take care of this for the strict compliance with the rules of commodity susіdstva.

In stores, meat is taken from stationary and various refrigerating chambers with machine refrigeration, as well as from ice makers and other outbuildings, which are cooled with ice or ice-salt sum, which will keep the temperature no higher than 8 ° С. As a reminder, it is unacceptable to store chilled meat in ice makers, shards of high temperature and watery moisture again pleasantly add the viability of microorganisms, call out the succumbing of meat.

M'yaso can be saved from the baths with ice or ice-salt sum, as if water or roses were melted from them. The temperature in such baths can be reduced to 4-6°C with cold ice, and with cold ice and salt - up to -3°C and lower.

At the great stores, the storage of chilled meat and the freezing of meat are carried out in independent cells. In small stores, it is allowed to store meat and other food products at the heating chamber, but at the same time, it is possible to get the right commodity quality.

The temperature in the chambers for the storage of chilled meat is guilty of rising from 0 to 2 ° C, the moisture content is 80-85%, and in the ice makers the temperature is not guilty of exceeding 8 ° C.

Chilled meat in carcasses is taken from the enterprises of trade and from the raised camp. When taking the carcasses on the ice, the ink should be laid out in one row on a clean glueon or wooden slats.

The term for the storage of chilled meat in carcasses is not guilty of revisiting 3 dobi in the chambers of the store, 2 dobi in the ice cubes. Stores do not refrigerate meat processing, but rather short-term storage of already thermally processed products, at the link with which even low temperatures do not stagnate.

Irrespective of those who are cooled, it saves no more than 3 deb, prote in terms of the possibility of lowering it, and spend the mass. Decrease in the quality of chilled meat is mainly due to the change in color and mucilage on the surface. In the chambers for saving the temperature, it is not to blame for overestimating ± 1 ° С.

Frost of all types at the store is stacked in stacks on dry wooden slats or grati. To save the cold and change the waste of weight, additionally cover the stack with a tarpaulin, polyethylene or other clean material.

The temperature of the conservation is to blame but at 0 ° C and lower, the vіdnosna vologіst vіtrya 80-90%.

Frost can be saved in chambers with machine cooling no more than three deb, in ice-makers - no more than two. With the need for a 3-fold frost protection, the temperature in the chambers is due to be reduced to -8°C. In this case, the quality of the product can be saved for more than 10 days.

During the storage of freezing meat, there was a unique rush of heat into the chamber, because the skin kilocalorie of heat that penetrated into the chamber takes 0.15-0.20 g of water from the product. On the decline of the mass of meat, the same way of cooling storage facilities is added. The natural decline in the ice-maker is less in the case of greater high water content, lower in the refrigerator.

Spend the meat in retail enterprises, and when chopping carcasses into hangers and dry shmatki. In order to reduce the cost of cutting cold meat, the hour of chopping chilled meat into pieces of meat, the lines of cuttings of the vine pass across the meat fibers. The meat of chilled meat needs to be cut with a knife, but not chopped. Significantly important can be a victorious instrument.

Preservation of the quality and mass of chilled meat is sprinkled with the use of packing materials. At this time, a wide range of polymeric materials is available for this victor.

Deyakі spend masi m'yasa utvoryuyuyutsya pіd hour zberіgannya chopped meat from the commercial refrigeration unit. The dressing of carcasses and cuts into pieces of shmatki spriyat additional obsemennya meat, so with such operations, it is necessary to trim sanitary and hygienic vimog. The main stock of meat at the working place is the seller's responsibility to be stored at the refrigerator cabinet or at the display counter. For the capacity of the refrigeration unit, the stock of meat is not to be exceeded by a 2-3-hour implementation.

Offal

By-products are the main internal organs and parts of a creature's organism, which are removed during the processing of great and small horned thinness of pigs. At the link with the cym, the stench falls on yalovichi, mutton and pigs. Kharchov by-products for their livestock value are divided into two categories: I feed it to a friend.

The chemical warehouse of by-products should be deposited in terms of the content of various tissues in them and should be removed: proteins - 9.5-25%, fats - 1.2-13.7, carbohydrates - 0.059-1, mineral resources - 0.49 -1.32, water - 67.8-82.7%, as well as enzymes, vitamins, hormones. For the quantity of white offal, they come close to meat, the protea of ​​the kharchova value is lower, the shards in offal are greater, lower in meat, non-powder whites (for example, on the lips, lips, scars, ummen).

The liver, nirki, tongue and heart are high in food. Zavdyaki high in the amount of protein, water and other offal of speech is a friendly medium for the development of microorganism and that can be considered as a fast food product. They take it from the chilled and frozen ones.

Cooling and freezing of by-products is carried out on chiropractic refrigerators.

Freezing by-products on refrigerators are stored at a temperature of -12°C and lower moisture content, close to 100%. The terms of savings are indicated in Table 3.

For daily use, which are cooled, it is allowed to store packaged by-products in non-cooled warehouses during the period of strong frosts.

When chilled, frozen and saved, the by-products show the same changes as in meat.

Chilled by-products are used only for commercial purposes. The stench can be dispensed from a packaged viglyadі at 0.5 and 1 kg. For missing chilled offal, packaging of frozen offal is allowed.

Offal is delivered to trade by the same transport and for the same temperature conditions as meat.

Yak_st by-products are to be attributed to the same organoleptic indications that meat is. The stench is due to the mother of the mother, the spring of the m'yazovu tissue, the smell and color of the smell are characteristic of the skin offal and on the rose.

Vovnyanі by-products (legs, putovy sglom) must be butirely cleaned from hair and bristles.

The by-products that came to the store do not pay a trivial saving. The term for the storage of refrigerated by-products should be: in refrigerating chambers with machine cooling at temperatures from 0 to 2 ° C
and moisture content 80-85% - three times over 36 years old, in ice-filled areas at normal temperatures not more than 8 °C - three times over 24 years old.

Freezing by-products, packed in containers, are placed near the chamber or ice-maker near the stack. Take such by-products in refrigerators at a temperature of 0 to 2 ° C with a stretch of no more than two deb, in ice-dwellers - no more doby. In case of need for a trivial safety, the temperature of the chamber is adjusted to -8 °С and lower.

Packed m'yaso

For scalding of packaged meat, vicorist yalovichi, veal, lamb and goat meat of I and II categories of maturity, pork of I (bacon) and II (meat - young animals, cut) categories. For packaging, mainly vicory is cooled meat and like vines for the weather, it is allowed to freeze.

To the packing materials hang the sings of smoke. The stench is due to the mother to have enough mechanical strength, vapor permeability, not to spoil the taste and aroma of the product, but be not shkidlivimi.

For packing that saving meat, various plaid materials are used - cellophane, polyethylene, combined pliers of the polyethylene-cellophane type, as well as plaits, yak saran, crehalon and visible, which can be built up to shrinkage, which is necessary when vacuum package.

The meat can be fresh, of normal color, without third-party smells, which was not removed (for freezing).

Packed meat for trade should be placed in wooden, metal or cardboard boxes with a net weight of not more than 20 kg. For transporting meat, the meat is vicorated by cooling or isothermal transport, when chilled, the meat is transported at a temperature not higher than 6 ° C, and when packaged in a freezer box, which does not allow it to be heated.

Meat is packaged with a product that is more dry, less meat in carcasses and ink, so that in the process of packaging and packaging, it is additionally contaminated by microorganisms. That is why it is stored at temperatures from 0 to 8°C. In this mode, meat can be packaged for 36 years.

At more high temperatures, saving and transposing the inserted term for the implementation of m'yaso loses a marketable look, winds up and blames the insecurity of yogo microbiological research. Larger term of implementation, close to 72 years old, can be packed under vacuum, without the meat. Not a lot of such packaging is those that won't change the color of meat and, moreover, are stingy in the packaging of meat sik.

For the data of VNIIETsystems, the amount of meat juice is bigger, than the mass of the portion is smaller. So, in the great shmatkahs of bezkistkovy meat with a mass of 3-4 kg, that more quantity of seen juice in the package becomes
in the amount of 0.2-1.4% of the weight of the portion, and in other pieces of weight of 1 kg and less quantity of juice is 6.0%.

When you need to go to the freezer store for packaged meat, you should come to the store, so they don’t allow it, otherwise you can see meat sik, which is farbuє polymer plіvki. As a result, the marketable appearance of the product is reduced, the food value is reduced, and a friendly medium is created in the development of microorganism. In order to turn on, frozen packed meat can be saved at trade enterprises for a normal temperature not higher than -8 ° С.

Realization of freezing of packaged meat in trade is carried out at temperatures below 0°C for a period of 48 years.

M'yasnі napіvfabrikati

M'yasnі napіvfabrikati - tse m'yasoprodukti, yakі before vzhivannâm in їzhu give more than varіnnya or lubricated. They cook them on the undertakings of industry and communal eating, direct the stars directly to the store.

Assortment of beverages of various kinds. You can divide them into the following groups: natural, breaded, ruban, dumplings and minced meat. In the rest of the years, the production of freshly frozen other strata and beverages begins to develop intensively.

To serve as a syrovina for the preparation of alcoholic beverages in the greater vipadkіv to cool the meat of different species and goodness (worst krіm), for the freshness and goodness of the vіdpovіdaє vymog standards.

Savings of beverages are rich in what is determined by the technology of their preparation. So, under the same regimes, the greatest stability can be found in natural beverages.

Rubanі nap_vpіvnіnіtаtі and minced meat are considered to be especially swidkopsuvnyh produktіv in connection with significant contamination by micro-organisms, which are in the process of technological processing. It seems that there are more steps of the meat, more microorganism can be found on the surface, and on the clay product.

All beverages are transported in cooled or isothermal vehicles, which ensures the safety of the quality of the products.

Pіdpriєmstvo-virobnik zdaє napіvfabrikati shop for kіlkіstyu and yakіstyu. Accepted for the sale of alcoholic beverages due to wine without signs of desiccation: without sour and rotten smell, mucus and blooms. Natural flavors due to the mother's bright-red surface, which is not frizzy, easy to smell, but not sticky; breaded - evenly covered with breadcrumbs; rubany, moreover, due to the support of normative documents that morning bread, salt and water.

Chilled beverages are due to trade with a temperature not higher than 8°C. Frozen beverages are not guilty, but they are frozen and released from the brewing plant at a temperature of minced meat not higher than -10 ° С.

The storage of chilled beverages at retail trade enterprises is carried out at a normal temperature of 4-8°C, ice creams at -10-12°C.

At the trading yard, fresh frozen meat is ready to be taken for more than a month at -18 °C, for more than 10 days at -12 °C, and for more than 24 hours at 4-8 °C. Due to the daily cold, the swidko-frozen grasses do not take care of the savings.

The sale of beverages in the heat of the moment is not allowed at stores, bastards and other drіbnorozdrіbnіy merezhi, so that there are no refrigeration outbuildings.

Meat smoked meats

Meat smoked meats - large-sized meat products, prepared from the singing parts of the carcasses, in a special order of processing, salting and thermal processing.

Smoked products are made from pork, yalovichini, lamb.

Smoked meats vary in stability when stored, which should be deposited using the thermal processing method. According to the method of thermal processing, they are divided into smoked, smoked-boiled and boiled. To smoked meats one can see meat sprouts, which are spun from non-salted meat in greased and baked forms.

Change the hour of saving

Smoked-prepared smoked meats, which are prepared for smoked meats with the coming curds of salted meat, may have less stamina when harvested, less smoked, so that a non-trivial hour is smoked (3-6 years).
and it is less significant and effective.

In the meantime, the least stability when storing cooked, baked and lubricated bread, so that in meat and fat during the hour of thermal processing, changes in the denaturation of proteins, the transition of collagen to gelatin, the melting of fat toscho. As a result, these changes create a friendly medium for the development of microorganisms and a wash for oxidative fat absorption.

Due to a remarkably high concentration of salt (6-9%) in smoked products, stench can be saved at low temperatures for three hours, and at that time a number of changes occur in them. The main changes are a decrease in the mass of the product for the rahunok of the vaporization of the water and the increase in the quality of the fat, in view of the stability of which to deposit the term of the preservation of the product.

As a result of hydrolytic and oxidative processes in fat, an increase in organoleptic characteristics is observed, which manifests itself in the color, the appearance of a rancid and greasy relish and smell. With the development of microorganism, mucus and sludge to the product are indicated, which are accompanied by the appearance of a rotten, sour or musty smell and relish.

Fresh smoked meats due to mother dry, clean surface, without color and mucus. Consistency is thin, m'yazova tissue is evenly zabarvlena, in baked and smeared virobiv - gray color, lard - white. The smell and taste of tasting tassels, without mustiness and sourness.

Smoked-dose-ripened freshness suffuses the water and sticky surface, poured flowers, reduced springiness, dark gray color of the surface ball, siri pliami on the rose, with yellow lard, sour or musty smell.

The following signs are not fresh for smoked meats: flower, which has penetrated into the m'yazovu tissue, mucilage in the areas of the scapular and pelvic cysts; consistence of rozm'yakshen, fluff. In the middle of it, the greenery of the m'azovoy tissue is guarded in the places of injections and on the plots, which lie down to the brushes. The smell is putrid, sour, the taste of fat is clearly rancid.

The most specific defects of smoked meats are: repackaging, non-smoked meat, strongly darkening of the surface, znebarvlennya or greening of the m'yazovoy tissue and other.

Smoked meat, on the surface of which appeared strength (rapistity), can be realized after being removed.

Non-smoked meats are settled after the end of the smoke, one by one.

The darkening of the surface of the m'yazovoї tissue, which is not protected by fat, is due to the concentration of pigments, which is due to the strong drooping of the virus or for the growth of metmyoglobin at a high content of nitrite.

The consumption of smoked meats on the rose is due to the low content of nitrite in the finished product, the deposition of peroxides, which are dissolved in the oxidation of fat, or the presence of certain types of aerobic bacteria.

The greenery of the m'yazovoi tissue in the product is due to the development of bacteria, which make peroxide water.

Smoked products are according to the mother form, mass, fat of bacon and the norm in the place of kitchen salt, established for skin naming by official regulatory and technical documents.

Wash away the savings

Wash that term of storing smoked meats to lie down in the way of their thermal processing.

Meat smoked products, which are recognized for thriving savings, are sent to separate refrigerators. On refrigerators, they are taken from containers, stacked from stacks, at temperatures of -7 ... -9 ° C and moisture content of 85-90% with a stretch of 4 months. In refrigerators and warehouses for trade in smoked products, they can be stored at a temperature of 0-4 ° C for a month. Smoked-prepared, boiled, baked and lubricated spices on the trival are not safe. The stench comes from the meat processing enterprises without being in the middle of the trade fence.

Smoked meats should be transported by cold or isothermal road transport in the minds, which ensures the preservation of the quality of the product. It is not allowed to transport smoked products without packaging (in bulk), as well as in open cars.

Only fresh smoked products, normally smoked, boiled and baked, are allowed to be sold. Smoked meats are slightly smoked and undercooked, as well as with non-smoked and undercooked parts, they may not only have a low marketable quality, but there is also a lack of stіykі in zberіgannі.

In the enterprises of trade in meat, smoked products are stored in chambers, ice makers, which are cooled, but also in other products, or in combination with meat products, which require the same temperature and moisture regimes.

We take care to save meat smoked products with unfavorable products and that you can see foreign odors.

Boiled, smoked-boiled, smoked-baked, baked, lubricated wines are stored at a temperature not lower than 0 ° C and not more than 8 ° C, with a moisture content of 75-80%, not more than 5 deb, as well as bread, yak meat v_dvarene that m'yaso smeared - vіdpovіdno 24 and 48 years.

Syrup products save no more than 15 decibels. at a temperature of 12°C and the moisture content is again no higher than 75% at a temperature of 0-4°C - no more than a month. Syrovarny products, sliced ​​with staves, packaged and packed under vacuum at the opening of gas-tight slabs, save no more than 7 decibels. at a temperature of 5-8°C, 3 dobi - at 15°C.

Pork smoked ribs on the vіdmіnu vіd іnshih sirokokannye take no more than 5 dib. for temperatures of 0-8°C.

Meat smoked meats in the chambers are taken away from the loot so that the stench does not stick together one by one, and the smoked meats are taken away from the padded boxes or other reversible containers permitted by the Ministry of Health. Smoked meats, prepared without shkiri, as well as baked and oiled bread, burnt in packing materials, stacked on the police or racks.

When the storage regimes in the store are damaged (the temperature is increased and the moisture level is increased, the storage trips), smoked meats are covered with mucus and splash, fat is hot and hot. For low moisture content, there is a large waste of mass to the product. The best way to save the quality of meat smoked meats (baked and lubricated cream) can be achieved by lowering the saving temperature to 0°С and lower (-2..-3°С).

It is not allowed to store meat smoked meats (smoke smoked meats) from neo-cooled and chilled display cases, counters and at the working place of the seller, so that the product is subject to microbiological desiccation, rancid fat and snebarvlyu be cloth. Appearances are quickened at rising temperatures, dim light and sour air.

With a greater intensity of factors, they are poured into the front of the cut slices of smoked meats, which are recognized for direct sale. For the sake of zabіgannya znebarvlennyu and zavіtryuvannu skebochok smoked meats їkh sludi zarіzat not long before the sale and vkrivati ​​polyethylene, cellophane or other gas-tight plіvkoy. It is necessary to protect the air from the light as well as smoked meats packed under vacuum in plives. For tsgogo їх sіd put on the counters vіdpovіdno to drink.

Tse rob yoggo vzhivannya as savory, and korisny, and singing climatic mind to rob the vzhivannya of meat products in necessary. In order to save all the necessary qualities of meat, yogo culinary powers and the ability to live at the right time, it is necessary to carefully learn the terms and mind the savings. The most popular species are pork carcasses, yalovichini and chickens.

See the meat coming out of the thermal processing

Meat according to the type of thermal processing can be:

1. Parne meat is such a stretch of 1.5 years after the slaughter of the creature, the temperature in the middle of pork meat of such meat is between +35 - +36 degrees, and yalovichini +36 - +38 degrees. It’s not recommended to live in the guy’s meat for a short time, it’s necessary for the shortest over-pickling, so that the sprat of deb stood.
2. The meat is cooled, as if it were processed from the vicarious refrigeration units, in the middle of the meat it is at 0 to +4 degrees, while the fabric of the meat is springy and є dried up.
3. Frostbite, if the carcass is frozen completely, less than a ball to the beast, more than 25% of the whole carcass.
4. Frozen. In comrade's m'yaziv, the temperature of the troch is more than -8 degrees. Proper freezing includes freezing meat.

The most advanced and widest ways of saving fresh meat are refrigeration and freezing. However, these processes have some peculiarities, such as temperature and the term of conservation, without any additional consumption of such meats and eating their own food.

Refrigerated meat storage

Refrigerate the meat, yak did not recognize the swedish freezing. Vono can have more life value and better taste of power, lower frozen. It will come out after the processing of carcasses and cool in refrigerators to the required temperature. Yogo marked by signs є skorinka, scho pidsikhaє, and spring m'yazi ink. Due to the fact that the process of refrigeration does not strongly affect the power of the meat, then in case of viability, the priority is given to the very method of preservation. However, the chilled meat may be broken down by a small term of conservation (sprat years).

Saving at the fridge

The term of protection at a temperature of +2 to 0 degrees:

• Pork troch more doby;
• Yalovichina is no more finished;
• Triggers maximum 5 deb. If the refrigerator temperature is 0 degrees, then the savings term is not more than 15 deg.

Meat in a plastic bag is not recommended to be taken away, it is better to vicorate enamels, plastic utensils or containers in storage. Bowls made of wood can not be bazhano, so that the stench will take in the meat sik. It is not necessary to cover it with a lid, it would be more correct to cover it with a servlet and a towel. It is important to know that in meat without tassels the term is more saved, lower with tassels, and full-length pieces are more likely to be saved, lower finely cut parts. The choice of other products allows us to continue this term.

The term of protection at temperatures from 0 to -2 degrees:

• Pork maximum 12 dib;
• Yalovichina troch is more than 16 deb;
• Troch chicken more than 3-4 days.

In the frozen camp at a temperature regime of -2 to -3 degrees, the terms of storage of pork and yalovichi have a maximum of 20 decibels, and chicken carcasses up to 14 days.

Safety in freezers

For the need to increase the period of storage of meat, freeze it. However, use this method to reduce the food and taste value and make a number of other shortcomings, such as reducing the amount of water for the vaporization of the vaporization of the water, and the porosity of the product. Ale, regardless of the freezing, allows you to get used to it and save the relish of the power of the meat is a more trivaly term.

The term for storing frozen meat is also to lie down depending on the temperature and specific species:

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• At a temperature of -12 degrees:
• Pork up to 3 months;
• Yalovychyna up to 8 months;
• Kurka 4-5 months.

At a temperature of -18 degrees:

• Pork up to 6 months;
• Yalovychyna up to 13 months;
• Trigger troch is more than 7-9 months.

At a temperature of -30 degrees:

• Pork troch more than 15 months;
• Yalovichina troch more than 2 years;
• Kurka up to 12 months.

Terms of savings in store refrigerators:

• At a temperature of 0 degrees - no more than 5 dB;
• at temperature vіd 0 to +6 maximum 3 deb;
• For temperatures from +6 to +8, a maximum of 2 decibels.

Krim dotrimannya the temperature regime of savings, as well as follow the steps for other indications, such as:

1. Vіdnosna vologіst, її the norm may be not less than 85%. The temperature changes on the moisture content;
2. The flow of circulation (circulation), the correct value is 4-6 repeated volumes per year.

• Frozen meat cannot be used to re-freeze, it negatively affects this term of saving, eating power, it can bring people to good health and harm. To that dotrimannya clumsy rules to allow correctly zberіgati m'yaso trivaliy termіn.
• Miti m'yaso before freezing is not possible, it can be zipsuvatisya, wipe it well;
• For the convenience of cooking, divide the meat into portions, so that it is necessary to defrost the slices, but not the whole piece;
• You can light up the broken m'yasnі shmatki in foil or paper and put it all at once in a plastic bag, trying to let the stars out again;
• Also, in the same package, add a note with the freezing date to allow control of the savings term;
• Fold all the freezer chambers and install the necessary temperature wash;
• If the meat has become hard, you can put it in the freezer and put it in cold water again, then put it in the freezer again. Whenever the ice is frozen, it saves more water and meat to get rid of juice, even if it saves some skilki.
• When frozen, it is better to set a cold temperature for the entire term of storage in the freezer, for the freshness of the process. That is why, during the step-by-step freezing of the krizhan, the crystals make meat fibers and the price is given, even when cooked, they respect the selection of the natives, which increases the relish of the power of the meat herbs.

In the region, it is not necessary to defrost meat in a vicarious micro-oven oven or hot water; In order to preserve the juice, defrost the meat more often on the floor at room temperature, regardless of those that such a process will take more than an hour. If it is hot at home, so as not to deprive the meat for the whole day, you can transfer the yoga from the freezer to the refrigerator for progressive defrosting.

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Saving chilled meat: norms, terms and guests

The most efficient way to preserve meat is to refrigerate it. The products at the same time preserve the natural look, natural smell and savory taste. Refrigeration plants are upgraded by natural physical and chemical processes, the development of microflora, and the activity of enzyme systems is taken into account.

Standards and terms for the storage of chilled meat

• Properly cooled, the meat looks elastic, may dry out the air, do not avenge the surface of the radii, when pressed, spring and see the sik.
• Temperature at tovschі m'yazіv znahoditsya between vіd 0 to +4 °C. In such a range of temperatures from -1 to +4 °С and a moisture content of 85%, a saving of 7 - 12 dB is allowed.

• In order to make the meat more fresh and sour, it is taken from the frozen camp in the range of temperatures from -3 to -2 ° C, the moisture content is 80-90%.
• Only the upper balls are frozen, and the inner ones are filled with cold. Such looking terms last up to 20 days.
• The hour of saving to lie down also depends on the quality of the meat itself, the minds of the carcass processing, the stage of the creature’s maturity before slaughter, the temperature and moisture stinging, and the fate.
• Terms for the protection of skin meat products. The biggest shvidkopsuvnimi are by-products. The hour of storage at temperatures of -1 to +4 °C and water content of 85% does not exceed 3 dB.
• Lamb and pork in these minds are saved 7-14 deb, yalovichina troch dosha for doba.
• At the supermarket police, when the meat is cooled, it sounds near the special packaging for meat, burnt with polyethylene slick.
• Moreover, for chicken meat, its own special packaging for birds.
• The temperature in this zone does not exceed 3 °C. Trivality of saving in such minds is 3-4 days. Vacuum packing zbіshuє termіn up to 15 deb.

Guests picking up meat

Vіdpovіdno to GOST the counters of the storeіv and policі supermarketіv povinnі buti are equipped with thermometers and psychrometers for postіy control of temperature and vologostі, oskіlki rіzkі kolivannya reduce the quality of goods. The hosts may have adequate ventilation.

For the continuation of the terms for the storage of chilled meat, additional methods have been developed for the conservation of meat: an increase in carbon dioxide in the atmosphere, a stoppage of ultraviolet changes; dressing with antibiotics and harchovy acids, vikoristannya penetrating radiation.

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Ale tsі methodi є vitratnymi і lead to a rise in price of products, so the stench took away the massive industrial zastosuvannya.

Korisno know:

InetGO! : Open your website and get clients

How and how much can you save frozen meat from the freezer?

M'yaso is a high-calorie and lively product of eating, which is to revenge the impersonal brown speech, necessary for the normal life of the human body.

Ale, as if it were a product, it is necessary to save the meat correctly. The term appurtenance to lie down depends on the rich factors: mind, saving minds and the method of preparation. About those skilki you can save meat from the freezer, rozpovimo from the stat.

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About scho talk Derzhstandart?

Wash up, the norms and terms of saving meat in fallow land in the form of viznachayut vydpovidno to GOSTs: 4; 2; 2; 4 and others.

On the term of applicability, one should add the method of saving, packaging and processing of the food product.

How to choose fresher?

Freshness and brightness of meat can be attributed to such factors as size, consistency, color and smell.

1. The most important sign indicating the freshness of the product is color. The color of the meat can be equal, without third-party opinions, and the following: yalovichina - chervona; lamb - dark red; bird meat - light erysipelas; veal and pork - erysipelas. Veins and blotches of fat are allowed.
2. Fresh meat has a pleasant, pleasant aroma. It is not to blame for the sharp, sour, musty smell.
3. The fat on the meat may be rich in information about the freshness of the product. "Marmurovist" in terms of the quality of the product. On a good meat there is fat of a white color.

Vignatok - mutton fat, wine can be milk or cream color.

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You can learn about those who know how to recognize fresh meat, you can learn from the video:

How many can you take the brew from liohu? Find out about the price from our article.

Optimum temperature

For what temperature should you save?

M'yasnі produktov, zalezhno vіd form and method of preparation, can be saved both at room temperature, and in the refrigerator or freezer.

The temperature of the storage room is +5 to -30°С.

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Terms, wash those rules of saving

So that the meat saves its taste, life and sweetness, it is important to save it correctly. Skin from the ways of saving meat, you can wash your mind, norms and particularities.

The term of applicability of fresh meat is 2-4 dB at a temperature of 0 to +5°С. It is not recommended to pack the product in a plastic bag with grub - fresh meat can "suffocate".

So that the meat does not wind up, it is necessary to save it in an enameled or ceramic dish with a covered lid. It is allowed to lower the product in cold water and put it in the refrigerator.

Chilled meat is a product that is not frozen. Treated at temperatures from 0 to +2°C. The term of applicability of chilled raw pork and yalovichini - from 1 to 3 dobi, chicken - up to 5 deb. At a constant temperature of 0°C, lower terms of savings vary up to 15 decibels.

Freezing meat reduces the value of food and taste, but it also reduces the term of applicability to the product.

At a temperature of 12-18°C, the term of applicability of a frozen product:

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Meat of deep freezing - storage at temperatures lower than -30 ° C, continue the term of meat attachment more, lower at 2 times:

Keep defrosting (defrosting) meat in the refrigerator, it is recommended to finish it no more, so that the product saves a song hour before defrosting.

The defrosting of meat for yakіst is practically not refrigerated when it is cold.

The term for the applicability of boiled meat to lie in sight.

1. The jelly can stand in the refrigerator for a day.
2. The more salt victorious when cooked, the more grass can be saved.
3. Fat m'yaso psuet richly swedish for the song.
4. Frozen boiled meat can be saved for a month.

The term for the applicability of smoked meat:

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• at the refrigerator - up to 10 days;
• at room temperature doby.

Meat in vacuum packaging. The term of applicability of meat in vacuum packaging is 7 dB.

About the term for saving frozen meat, you can find out from this video:

table

About those, how to take the churchkhela correctly, read here.

Can I skilki trimati at the refrigerator?

Do not delay the preparation of the defrosted product.

Aje the singing hour of wine lying by the freezer. Bazhano with a stretch, do it with a thermal preparation.

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The term of applicability of boiled meat to lie down according to the method of preparation. Ale better do not trim yoga over 1-2 dobi.

Save some time and be ready to marinated meat to lay in the sauce and spices that are beaten for yoga preparation:

1. A safe term for the preservation of meat marinated in lactic acid products.
2. Meat, marinated in mayonnaise, trochs more than 5 deb.
3. Pepper, gorilka, wine, as well as marinade juice, help to preserve the product by stretching it.
4. Chasnik and cibulya in marinade significantly increase the term of attachment - up to 5 days.
5. In order to increase the term for using marinated meat, the product can be frozen, with the yogo sauce in front.

Frozen meat, in the fresh air, the trochs eat the gusto and life of power. Ale wins in terms of saving, like rich things, lower terms of applicability of fresh chilled meat.

1. Lamb, pork, yalovichina can be stored frozen for 3-12 months.
2. Frozen poultry meat can be stored for 8-12 months.
3. Cooked and smoked meat and bazhano should not be stored in the freezer for more than 1 month.

What do you think about the product at the hour?

Fresh meat has a lower juicy consistency, an accommodating smell and a garnish of savory taste.

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With a trivial saving in the m'yas, irrevocable processes take place, as if the indications are fundamentally changed.

A rotten microflora develops, under the influence of which the product becomes sluggish, swells with a brown color and a musty smell.

As a result, m'yaso psuetsya.

How to understand, what did it say?

It is easy to understand what meat is bypassing the term appendage. Zipsovaniy product may have a strong unpleasant odor, exuding springiness and natural color.

Storms or green patches, flowers on the meat, as well as a musty and sour smell testify to the inapplicability of the product.

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Why is it not safe to take in the stitched?

Staphylococcal intoxication, salmonellosis, dysentery, infectious botulism - illness, which can be caused by the implantation of streaked products. Living in a hive of zipped meat is threatening a lot of serious consequences, right up to death.

M'yaso - savory and brown, rich in vitamins, minerals and amino acids product. Ale, in order to save all the power and gustatory qualities, it is necessary to properly trim the minds, the norms of that terminology.

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Conservation of meat in refrigerated warehouses, shops, at public eating establishments.

Meat is specific syrovina. Characteristic rices of meat are those that have a high protein content, may have a rich component warehouse, have a heterogeneous life, high biological activity and can change their characteristics with the influx of other factors.

At the link with zim, the viability of sour meat products and the effective vikoristanna of the syrovina reach the beginnings of professionalism and the understanding of the basic principles of virobnika and the technology of saving meat.

Zastosovuyuchi refrigeration processed meat, yoga can be divided into:

• Guy m'yaso, yak vvazhaetsya such a stretch 1.5 years after the slaughter of the creature. The temperature in the depths of the m'azovoy mass of such meat becomes +25°С and more, three or three of them are dazed by the appearance of the meat and parts of the carcass. So, in the region of the hip part of the pork in the middle of the meat, the temperature of the steam meat can be on the level of +35 ° С ... + 36 ° С, and for the yalovichi in the same part of the carcass (at a depth of not less than 6 cm), the temperature becomes +36 °С…+ 38°С.
• Chilled, cooled after processing the carcass and brought to the camp after the help of refrigeration units, if the temperature in the middle of the m'yaziv becomes from 0 to + 4 ° С. Yogo the surface may be a little dried up, and the m'yazova fabric itself is a spring.
• Frostbite, as if it were not frozen: it froze only the upper ball, more than 25% of the total amount of the carcass. Under the hour of transportation and storage of the meat, the products are frozen when cooled, the products are more stable and less shy to change during thermal processing, they are frozen from the frozen meat.
• Frozen meat - products that have been frozen, in which the temperature in the meat can exceed -8 ° C. Crim single types of color development and growth of microorganisms in frozen meat are maximally suppressed, in connection with which the use of frozen meat is switched off.

With the method of accumulation of syrovinia and short-hour storage of meat with one-hour ripening, the meat is cooled, and with a three-time storage of meat, it is frozen. Cooling and freezing of meat is carried out in shock freezing chambers, refrigerating chambers, low-temperature warehouses.

Meat preparation before harvest

Decrease in the density of meat, the appearance of folding during technological processing of carcasses, as well as a decrease in the stability of meat during the storage of chilled meat, or frozen meat products should be deposited in the primary processing of thinness, tse:

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• method of slaughtering creatures;
• the process of healing;
• zabіlovka ta zyomka shkіri;
• scalding that bristle voice;
• sawing;
• wet and dry toilet.

So, for great horned thinness, we reduce the mechanical method of stunning, which allows the internal hemorrhages and fractures of the bones to disappear. Similar to electrostunning, so the meat is significantly higher than the organoleptic (color, taste, smell) and technological (elasticity, water-binding building) parameters.

At the same time, stunned pigs are more likely to stun with the carbon dioxide gas mixture, which causes anesthesia in creatures, severe unruliness and relaxation of all m'yazyv. This ensures a productive blood flow and reduces the risk of internal bleeding.

The freshness of the blood gives the meat a darker shade, as well as the stability of the microbiological process, like when picking up fresh meat, which is also chilled. Neyakіsna zabіlovka i znіmannya shkіri staє not only the cause of a filthy marketable look, in the aftermath of porіzіv i vhoplenya, but it also gives the possibility of penetrating into the m'yaso tsvіlі and rotten microorganism 'jar.

Meat cooling method

Navit for mind lowering the temperature by stretching the water-binding meat, the process continues to develop, due to fermentation, physical and chemical transformations in fabrics, which lead to a change in water-binding building capacity meat, and also yogo taste, smell, juice and consistency.

Chilling is the widest way of processing fresh meat. For the second time after the first processing of the carcass, the ink, or the quarters are cooled at a higher level in the freezers, for which the hangers for meat are hung up. Moreover, the temperature is like, and the magnitude of the fluctuation is repeated in different parts of the cell, but it can be equal. In order to make sure that the amount of weight in the chamber did not exceed the norm, it is most acceptable to stand between the carcasses to the extent of 3 to 5 cm.

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Refrigeration of meat products in compliance with the rules for saving meat is carried out in the following ways:

• In the cold room for maintaining a constant temperature and for a long period of cooling (the temperature in the chamber is still 0 ° C, the moisture content of the return is from 87% to 97%). The hour of cooling is three from 30 to 36 years, until the temperature in the middle of the stilt part reaches +2 ° С ... +4 ° С).
• In the chamber with intensive cooling, the process is cooler through the lower temperature again (-8°C ... -12°C), as well as moving up to 1-2 m / s, the wind speed is cooler. Such a method for a few times more allows to cool the products: for the duration of the appointment, the temperature in the middle of the steg + 3 ° С ... + 4 ° С can be reached in 6-8 years. So, in case of intensive cooling, there is a significant difference in temperatures between the surface and internal meat balls, it is corrected for storage up to the chamber with a cool temperature of +2°C.

After an hour of cooling, that equally dry meat can be seen in the following ways, like:

• More refrigeration, if the process is carried out in cold chambers at a temperature of 0°C to +3°C and air flow of 0.1m/s to 0.3m/s. The duration of cooling for this method takes from 24 to 36 years, until the temperature in the tovschі m'yazіv drops to + 3 ° С ... + 4 ° С. With this, shrinkage with water treatment becomes 1.2% - 2.3%, and with dry - 0.8% - 1.6%.
• Faster than normal temperature is close to 0°С, wind speed is 0.5m/s. For this method, an hour of cooling is shortened to 24 years, shrinkage - up to 1.5%.
• Shvidke cooling is carried out in tunnel cooling chambers with a minimum temperature of -3 ° C and a temperature of 0.8 m / s. Chilled meat reaches the required level in 13 years (pork) and 16 years (yalovichina), and shrinkage becomes close to 1.3%.

To reduce the temperature as much as possible until a characteristic withered streak appears on the carcass, which leads to waste of weight and reduces the functional, as well as the technological power of the meat. The low intensity of cooling in the middle of the meat mass with inadequate sanitary control during the first hour of the pigs' primary processing and thinness lead to an increase in the growth of rotten bacteria in the inner balls of meat, and also until the appearance of "sunburn", so with accompanied by an unacceptable pungent odor and an irresistible color.

Methods for freezing meat and their features

M'yaso, yak and m'yasoprodukt, can be frozen by different methods: in the oven, salt roses, boiling cold agents, with non-intermediate contact with metal plates of freezing units.

The most wide-spread method of freezing meat in the case of the most common method is seen in two ways:

• Single-phase, for some guy, it’s very cold to freeze.
• Biphasic, if the meat is cooled down to a temperature of approximately +4 ° C, and then it is frozen at -8 ° C and lower.

The most common way of cultivating vicory is a two-phase method of freezing meat BPKh, pork and lamb. For swidk_styu frosts are divided:

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• More freezing, which fluctuates over temperatures of -18 ° C ... -23 ° C, Russians repeat for the speed of 0.1 m / s - 0.2 m / s and the moisture content is close to 90% -95%. Such a freeze lasts close to a year.
• Intensively, as it works at a temperature of -23°C ... -30°C, the speed of movement is 0.5 m / s - 0.8 m / s and the water content is 90% -95% with a stretch of 28 years.
• Shvidka, in which the temperature again becomes -30 ° С ... -35 ° С, the speed of the reverse flow is from 1 to 4 m / s. Three freezing meat for this method is close to 18 years.

Frozen meat on the spit is placed at the moving station on the suspended stakes, with the greatest volume of the part (stegna) they are placed on the animal, de maximum blowing air. Stand between carcasses, napkins and quarters can be between 3 - 5 cm. With this method, the blocks are frozen between frozen plates of metal, which are in a special freezer. Meat without tassels in a 25kg bag is frozen for 4-5 years (at a temperature of -35°C, brought to -8°C in the middle of the meat).

See thermal processing of meat

For the conservation of meat and meat products can be stored and thermal methods of processing:

• hotter, and colder smoked;
• zapikannya, steaming, cooking that obsmazhuvannya meat;
• drying (dehydration) of meat.

If so, you can find additional ways to promote the power of products, such as:

• ambassador of sirovini;
• dvorazovoe varіnnya;
• high-temperature heating with a raised osmotic vice;
• zsuv at bik increased acidity pH indicator.

The term for the storage of smoked meat is 72 years, oiled and boiled meat is 48 years. When it is necessary to ensure that the additional cooling of the meat, which has passed the thermal processing to +3 ° С ... + 5 ° С, is increased in a kilka once.

Thermal processing of meat can be used both for intermediate non-trial storage at different times of refrigeration, and for further implementation as a finished product.

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Meat saving term

The production of chilled meat, which is in the stage of ripening and may have the highest life of power in the regions of freezing, although it is economically viable, but may not be enough - to endure a small term of saving.

The boundary terms for the storage of chilled meat in refrigerators and freezers, at a temperature of 0 ° C to -2 ° C, moisture content of 85% to 90% and a small circulation of the air (about 0.1 m / s) become:

• yalovichina - not more than 16 decibels;
• pork and lamb - no more than 12 dib.

At the frozen look (temperature -2 ° C ... -3 ° C), it is allowed to save meat up to 20 decibels.

Under the hour of the implementation of meat from carcasses at retail outlets at normal temperatures close to 0 ° C, meat can be saved up to 3 deb.

Frozen meat is most often vicorated for storage, shards ensure a high level of preservation and a three-dimensional period of storage. Regardless of the shortcomings of the saving method (lowering the weight and quality, great material consumption) - the most effective way for the trivial harvesting of meat and the preservation of its taste and food characteristics.

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At a temperature of storage of frozen meat between -12°C and a moisture content of 95% to 98%, the term of applicability becomes:

When freezing in the chamber at a temperature of -18 ° C, freezing meat is saved no less:

In chambers that provide a temperature of -30 ° C, frozen meat can be saved:

Rabbit carcasses frozen to -9°C and lower are stored for up to 6 months.

At the refrigerators, the meat is taken from the stacked with slotted stacks, looking like pallets of sprat rows.

Meat storage terms in stores, where the temperature in the refrigeration unit becomes close to 0°С, becomes no more than 5 dB, at an air temperature of 0°С to +6°С - up to 3 dB, at an air temperature of +6°С to + 8° W - up to 2 dB.

Wash up the savings of meat

The temperature regime during the harvesting of meat is due to the following parameters, such as:

• vіdnosna vologіst, value yakoї to fall in vіd temperature poіtrya, but not guilty but lower than 85%;
• circulation of the repeated flow (may be repeated in 4 to 6 volumes of circulation per year).

Also, with the specified terms and minds, the storage of m'yasa should be carried out to ensure the presence of a package (vacuum, PVC plivka, papier toshcho), a warehouse for a gas bag, or a choice of inert gases.

When storing chilled meat, it’s up to you to take care of the free access again, to that it can be improved, not sticking one of the walls of the chamber.

The storage of meat in the freezer at a strong low temperature (up to -30°C ... -50°C) can cause significant waste of products, which is why the system of active cooling around the chamber is different.

Abbreviation of terms for saving meat

To advance the terms for the storage of chilled meat, the following methods are used, such as:

• saving from the atmosphere of carbon dioxide;
• іz zastosuvannyam nitrogen, ozone;
• vikoristovuyutsya speeches, scho utvoryuyut plіvka on meat;
• exposure to antibiotics, ultraviolet and radiation exposure.

The listed methods of scaling up the term for saving meat did not practically take away the width.

The cream of this for the continuation of the terms of the preservation of the meat can be vicoristed by the deacons of kharchovy acids, yakі, the cream of bactericidal powers, improve the color of the meat, yogo conquest, fluff the structure of the protein.

Vacuum packaging of meat continues the harvesting period for 2 times. The widest vacuum packaging was nabula when storing chilled meat.

At the end, designate some special features that add to the quality of life and the value of meat fallowly in the ways that minds save.

1. On the view of frozen meat (especially, as it was zamorozhuvannya shvidkogo zamorozhuvannya) cooled meat may significantly more food value and increase the savory taste. It is tied to the time that frostyly freezes at the stage of the posthumous suffocation of a creature that has not passed the stage of ripening. Through the process of frozen meat, the meat comes out of the process of culinary processing with more and less juice.
2. When storing frozen meat, the process of removing the first part of the protein is observed, through which the concentration of salts in the meat is increased in the fish for freezing the water, with which the diversity of the proteins is used.
3. For the continuation of the term for the preservation of frozen meat, the hydration of the protein is reduced, which means that the meat juice should be spent before the hour of defrosting the meat.
4. M'yaso, which was stored at a temperature of -18 ° C for 2 years, during the defrosting hour, consumes 2.5 times more juice, lower than those that were stored for 4 months.