FIELD: meat preparation and preservation.
SUBSTANCE: before cooling meat is sequentially treated with catholyte of pH 11-13 or 6-8 and redox potential of -500 - -800 mV and anolyte of pH 1.5-2.5 or 6-8 and potential of 700-1200 mB containing 0.05-0.10 % of active chlorine. Anolyte and catholyte are obtained from 0.5-1.0 % aqueous solution of magnesium chloride, for instance natural bischofite wherein specific quality of electric energy consumption is 1000-1500 Q/l. Anolyte is additionally passed through catalyst and/or sorbent, such as carbon/manganese oxide catalyst or activated carbon sorbent.
EFFECT: anolyte of increased activity; prolonged meat storage time; decreased energy consumption.
2 cl, 2 tbl
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