Preparation of reconstituted pieces of meat for slicing while frozen, with homogeneous texture, and hence low losses

摘要

Pieces of meat (5) are frozen in a three stage process (C1-3) using dry ice. Firstly its upper surface temperature is brought down to -25 to -45 deg C, then an opposite surface is chilled using gas at -15 to -30 deg C, finally all the piece is brought to the same temperature of 0 to -20 deg C. The frozen pieces are compressed (19) in a mould (18), then sliced (25).