| 摘要 |
1. A method of producing and storing culinary and boned meat after the post-slaughter processing, characterized in that carcasses undergo the electrical stimulation with voltage of 12V<=U<= 650V, at the frequency of 12.5Hz<=f<=60Hz, current of I<1.2 A and impulse fill ratio of up to 95 percent, over a stimulation timelength of 60s <= tES <= 120s, and further the carcasses are cut out and jointed, where the carcasses or their parts designated for culinary meat are jointed and repacked into culinary portions, and the carcasses designated for boned meat, are jointed and cut out, and further the meat is formed into blocks in a forming device and frozen.2. A device for producing and storing culinary and boned meat composed of conveyor belts for carcasses, tools for cutting out and jointing, scales and tables for jointing activities characterized in that in the horizontal conveyor track axis, at least one electric stimulation device (9) is installed and...<IMAGE>
|
