FIELD: food industry.
SUBSTANCE: invention relates to meat-processing industry, in particular, to methods for pork storage and may be used at enterprises engaged in processing: at slaughter houses, in butchering facilities etc. Before dispatch for storage into a chilling chamber, pork half-carcasses are treated during 3-5 minutes with an antibacterial agent represented by 0.5% solution of lysozyme tissue specimen obtained from spleen of the same swine after their first treatment. The half-carcasses are stored at a temperature of 4-6°C up to 12 days.
EFFECT: method ensures increase of meat storage life under cool conditions, energy consumption reduction due to higher storage temperature and prevention of pork microbial contamination during a long period of time.
1 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF STORING ANIMAL MEAT IN COOLED STATE | 2002 |
|
RU2211570C1 |
| METHOD FOR COOLED ANIMAL MEAT STORAGE | 2004 |
|
RU2267935C1 |
| METHOD OF KEEPING ANIMAL MEAT IN COOLED STATE | 2002 |
|
RU2214713C1 |
| METHOD OF ANIMAL MEAT STORAGE IN COOLED CONDITION | 2007 |
|
RU2341962C1 |
| METHOD FOR STORAGE OF ANIMAL MEAT IN COOLED STATE | 2004 |
|
RU2265337C1 |
| METHOD FOR STORAGE OF ANIMAL MEAT UNDER COOL CONDITIONS | 2012 |
|
RU2512362C2 |
| METHOD FOR ANALYSIS OF ANIMAL MEAT QUALITY IN STORING | 2003 |
|
RU2239655C1 |
| METHOD OF EXTENDING STORAGE LIFE OF COOLED MEAT WITH ITS DFD QUALITIES | 2007 |
|
RU2350229C1 |
| METHOD FOR PRODUCING MEAT PRESERVATION PREPARATION | 1994 |
|
RU2063140C1 |
| METHOD FOR STORING MEAT OF ANIMALS IN CHILLED STATE | 2016 |
|
RU2625496C1 |
