| 摘要 |
A method for prolonging the term of keeping meat includes preparing a water solution of a preserving agent, merging the meat into a solution, keeping in the solution, running the solution off from the surface of meat. A 0.01-2.00 mass % milk acid solution is the preserving agent, the keeping is carried out for 5-180 sec, after running the solution off the surface the meat is cooled up to 0-4 ?С. |
