FIELD: food industry.
SUBSTANCE: invention is intended for usage in meat industry for production of storable meat products, in particular - chilled pork joints. The method envisages selection of swine with a 95-125 kg body weight swine delivered for slaughtering, formation of batches per groups of animals bred together, their pre-slaughtering preparation and processing, chilling, carving into joints and packaging. In the course of swine bleeding one sees to it that the length of the neck cut is 5±2 cm. Pork half-carcasses chilling proceeds in a low-temperature air environment until temperature deep inside the muscles is 0±1.5°C. Pork half-carcasses carving into joints proceeds on industrial premises where temperature is 0 - 3°C and relative air humidity - 70% - 75%. Joints packaging after half-carcasses carving occurs at vacuum depth 95-99% or under the conditions of a modified atmosphere containing nitrogen and carbon dioxide. Subsequent joints storage and transportation proceed at a temperature of -1°C - 1°C.
EFFECT: invention enables extension of packaged chilled pork joints storage life.
4 cl, 5 tbl, 4 ex
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Year |
Author |
Number |
| METHOD FOR PROCUREMENT, PROCESSING, STORAGE, TRANSPORTATION AND PREPARATION FOR SALE OF MEAT, MEAT PRODUCTS, SAUSAGES AND POULTRY AND METHOD FOR STORAGE, TRANSPORTATION AND PREPARATION FOR SALE OF MEAT, MEAT PRODUCTS, SAUSAGES AND POULTRY |
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|
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