| 摘要 |
PURPOSE: To provide a preserving method of raw edible meats capable of reducing cost because of able to physically distribute in a low temperature state without depending on preservation at an ultra-low temperature and shorten a thawing time because of preserving time after into market is long and thawing in water is possible without using chemicals (antiseptic). CONSTITUTION: This method is composed of a process thawing raw meats in frozen state (from -50 to -35 deg.C) so as the surface and inside to be at about±2-3 deg.C by a low-frequency range with feeding cold gas, a process sealing resultant thawed raw meats in an oxygen atmosphere and holding at 0-3 deg.C for 30min-2 hours and a process discharging oxygen and preserving at from frozen state to a chilled temperature.
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