METHOD OF FOOD HYGIENE AND FOOD PRODUCT Russian patent published in 2017 - IPC A23B4/06 

FIELD: biotechnology; food industry.

SUBSTANCE: invention relates to a method of reducing the number of viable microorganisms on the surface of meat, in particular poultry. Method as part of production process on preparation of meat products, in which: a) raw meat product is taken with surface membrane and muscle tissue, herewith on the surface membrane of the raw meat product viable microorganisms present; b) surface membrane is cooled by pulverising with liquid nitrogen until the surface membrane reaches the first temperature between -5 °C and 2 °C, measured with a probe immersed into the membrane or directly under the membrane; c) surface of the membrane is heated immediately to a temperature below 4 °C to obtain a processed meat product.

EFFECT: number of viable microorganisms on the membrane surface is reduced while the activity of β-hydroxyacyl-CoA dehydrogenase (HADH) of the muscular tissue is not increased by more than 2 in the processed meat product in comparison with the raw meat product.

5 cl, 13 dwg, 3 tbl, 5 ex