FIELD: food industry.
SUBSTANCE: method provides for sequential meat treatment in a freezer with an air stream with a temperature of -23 to -35°C and a speed of 1-2 m/s until the temperature reaches -5°C at the depth of 1 cm from the surface, and then at a temperature of -2 to -3°C and a speed of 1.5-2.5 m/s until the temperature in the product center reaches -2°C, and loading into storage chambers.
EFFECT: allows to stabilise the temperature mode of the chambers with the subsequent subcryoscopic meat storage and to increase its microbiological safety.
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