WAYS TO PRESERVE THE QUALITY INDICATORS OF STEAM MEAT
Authors:
1.
FGBOU VO Donskoy gosudarstvennyy agrarnyy universitet
2.
FGBOU VO Donskoy gosudarstvennyy agrarnyy universitet
Type:
Сonference article
Published:
20.12.2023
Subject area:
63
Language:
Russian
Keywords:
fresh meat, storage, sublimation, cooling, salting.
Abstract (English):
This article presents ways to preserve the quality indicators of fresh meat. The main method is timely salting of meat, which increases the shelf life of raw materials. Also, methods for preserving fresh meat include electrical stimulation, freezing and sublimation. The most reliable and common methods of storing fresh meat are cooling and freezing. Recommendations are presented for the use of fresh meat in the production of sausages in order to improve their quality indicators.
This article presents ways to preserve the quality indicators of fresh meat. The main method is timely salting of meat, which increases the shelf life of raw materials. Also, methods for preserving fresh meat include electrical stimulation, freezing and sublimation. The most reliable and common methods of storing fresh meat are cooling and freezing. Recommendations are presented for the use of fresh meat in the production of sausages in order to improve their quality indicators.
Keywords:
fresh meat, storage, sublimation, cooling, salting.
fresh meat, storage, sublimation, cooling, salting.
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