FIELD: meat industry. SUBSTANCE: method involves treating meat with composition comprising anolyte and mustard used in the ratio of (98.0-98.5): (1.5-2.0) wt%, with pH value of anolyte being not in the excess of 3, redox potential of at least 1,000 mV and active chlorine content of at least 0.03%. EFFECT: increased storage life of cooled meat. 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF KEEPING ANIMAL MEAT IN COOLED STATE | 2002 |
|
RU2214713C1 |
| METHOD FOR STORAGE OF ANIMAL MEAT IN COOLED STATE | 2004 |
|
RU2265337C1 |
| METHOD FOR COOLED ANIMAL MEAT STORAGE | 2004 |
|
RU2267935C1 |
| METHOD OF ANIMAL MEAT STORAGE IN COOLED CONDITION | 2007 |
|
RU2341962C1 |
| METHOD FOR PREPARING FEEDSTUFF FOR SWINE | 2003 |
|
RU2235475C1 |
| METHOD FOR EXTRACTING OF NITRATES FROM VEGETABLES | 2003 |
|
RU2241348C1 |
| METHOD FOR ANALYSIS OF ANIMAL MEAT QUALITY IN STORING | 2003 |
|
RU2239655C1 |
| METHOD OF CHILLED STORAGE OF ANIMAL MEAT | 2008 |
|
RU2379898C1 |
| METHOD FOR PREPARING OF GRANULAR FISH CAVIAR | 2003 |
|
RU2245079C1 |
| METHOD FOR ASEPTIC OBTAINING THE SPERM IN FARM ANIMALS | 2004 |
|
RU2262328C1 |
