METHOD AND APPARATUS FOR TEMPERING TREATMENT OF MEAT, TEMPERED MEAT_TREATED BY THE METHOD, AND REFRIGERATED MEAT STORAGE

摘要

A tempering treatment method whereby the temperature of meat, which invol ves carcass prepared by slaughtering cattle or poultry and sterilizing and w ashing, is lowered as close to the ice storage temperature as possible to pr event a temperature rise caused by the actions of enzymes contained within t he meat before transporting the meant to a refrigerated storage, which compr ises surface-freezing the meat by blowing a cold air stream at about -20 to about -40oC to the meant before conducting the tempering treatment, thus all owing the generation of freezing latent heat in the subcutaneous part owing to the surface-freezing (freezing the subcutaneous tissue), and then rapidly lowering the core temperature inside the meat due to the latent heat releas ed at the melting of the freezing latent heat to thereby conduct the temperi ng treatment at a temperature of 0 to +15oC.