FIELD: food industry.
SUBSTANCE: invention is designed for utilisation at refrigeration treatment of food products. Meat refrigeration treatment method provides carcass cutting in warm condition and isolation of cuts on the air and its cooling. Carcasses are cut along anatomical joints. The isolation is carried out in housing with ozone concentration of 2-7 mg/m3. The cooling is carried out in electroconvective air flow under electric tension field of 3-9 kW/cm. Air temperature when cooling is -1 °C.
EFFECT: invention provides intensification of refrigeration treatment process, meat loss decrease when cooling and increase of storage time.
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