FIELD: food products.
SUBSTANCE: before cooling animal meat is processed with neutral anolyte with pH 7.3-7.8, ORP +560 - +745, containing active chlorine 90-110 mg/l, or catholyte with pH 9.5-10.5, ORP -250 - -300 mV, prepared on the base of cooking salt with concentration of 4-5 g/l.
EFFECT: reduction of expenses for reagents, decrease of anolyte corrosiveness, increase of meat quality.
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Authors
Dates
2008-12-27—Published
2007-06-28—Filed