FIELD: food industry.
SUBSTANCE: invention is intended for usage in meat industry for meat products preparation for long-term storage. The products are treated by way of injecting brine in each meat slab in an amount of 20 % of he weight of the slab treated. The brine contains sodium chloride, its concentration in the brine sufficient for NaCl in each meat slab to be equal to 3.5%. Then the meat is massaged during ot 8 - 24 hours under a 254 - 381 mm Hg pressure and at a 0 - 3°C temperature. Each meat slab is packaged into a hermetically sealed bag, with thus packed batch of meat joints is treated by way of boiling in hot water during 15-30 minutes until temperature in the centre of the biggest slab is 70 - 85°C. The bags are removed from the brine. Meat is removed from the bags and chilled until temperature in geometrical centres of the slabs is at least 26°C. Boiled meat slabs are packaged each in a new bag, frozen to a -14°C temperature and treated with radiation for the cumulative exposure dose to be 15 kGy.
EFFECT: invention enables production of preserved meat capable of storage during 8 months without detriment to organoleptic properties.
3 cl, 6 tbl
