Bones, boxed and processed meat

Cut the meat is wrapped or in a vacuum package immediately after cutting. Decrease in temperature is called the quenching up the process of cutting is used to ensure that it is cleaved clean and with a minimum of distortion. The internal organs, bones, and other parts not for human consumption are valuable product and probably should be stored in a chill temperature before disposal. Cut the meat can be frozen and stored in a 'cold' temperatures. If the latter, shelf life is relatively low.

In the 'protein economy " processes, parts of the carcass, which cannot be sold as joints or cuts are made in the forms of artificial joints, - gigots " or " meat loaf, in the pre-cooking operations. The prepared product should then be cooled to 0C and can then be cut and vacuum-Packed, these operations are taking place in air-conditioned rooms is stored at a temperature of 10C or below. Most of these units for the rest of storage and immediate release for sale.

There are many variations in the manner of processing and processing of meat, and they will be known only to specialists of the companies in the trade. Principles of refrigeration are the same for all. Meat can be frozen to the bone, but it is not very convenient form of packaging and processing. It is, as a rule, stronger, vacuum wrapped, boxed and then frozen. Boxed meat dimensions approximately 635 X 350 mm and 100, 125 or 150 mm, the largest of these, in which lived about 25 kg Freezing may be in the cold air, and freezing time will depend on the thickness of plates and insulation effect packing or wrapping (Fig. 16.3). Thinner pieces of meat can be frozen between refrigerating plates...