| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves two-staged cooling of hog half carcasses by providing forced circulation of humidified low temperature air; first stage involves exposing product to air having temperature of from -20 C to 25 C, moisture content of 95-100% and flow speed at the level of hog half carcass hip of from 3.2 m/s at the initial stage to 2 m/s at the end of stage; performing cooling process for 1-2 hours at average rate of reducing meat temperature inside hog half carcass hip part at depth of 6 cm from surface within the range of from 15 C/hour to 1.5 C/hour; at second stage supplying air having temperature of from 0 to -3 C, moisture content of 85-100% and air flow speed at the level of half carcass hip part of 0.2-0.8 m/s to provide reduction of meat temperature inside hip part at average rate of from 3.5 C/hour to 1.5 C/hour until temperature inside hip part at 6 cm depth reaches 0-4 C. Cooled meat has good general appearance, bright color and low microbiological dissemination. EFFECT: reduced drying losses, keeping of high gustatory properties of meat, reduced power consumption due to optimal cooling treatment parameters. 16 cl, 3 ex |
