FIELD: food industry.
SUBSTANCE: method envisages meat heating in a 20-40°C air flow with relative humidity equal to 85-100% at a rate of meat motion equal to 0.2-1 m/s till meat surface temperature is equal to 7°C; then meat is heated in a 2-10°C air flow with relative humidity equal to 50-80% at a rate of meat motion equal to 1.5-10 m/s till temperature inside muscles is equal to 1°C.
EFFECT: method allows to reduce microbiological population on defrosted meat surface and reduce meat fluid losses.
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| 0 |
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SU528922A1 |
