Shelf life of chilled beef meat. Shelf life of beef. Freezing and freezing meat

Storage conditions for meat and meat products- every housewife should know, because if it is stored incorrectly, the taste can deteriorate and its useful properties can decrease.

Conditions and terms of storage of meat

According to its thermal state, meat is divided into:

1) paired - immediately after slaughter;

2) cooled down - chilled after cutting to a temperature of 12 ° С, for poultry and rabbits - no higher than 25 ° С;

3) slightly frozen - temperature in the thigh, at a depth of 1 cm, from - 3 to - 5 ° С; in the thickness of the thigh muscles - from 0 to - 2 ° С;

4) frozen - which has been frozen to a temperature in the thickness of the muscles - not higher than - 8 ° C.

Storage conditions for chilled meat

Temperature -1 *;
Relative humidity 80-90%;
Air circulation 4-6 volumes per hour;
Within 7-10 to 20 days.

Storage conditions for frozen meat

Shelf life of frozen meat depends on the type of meat and storage temperature of meat.

Chilled meat and minced meat is kept fresh at a temperature of 0 - + 2 ° C for about a day. At the same temperature, it is best to defrost the meat to keep it juicy.

Large cut pieces of meat can be stored for about a day at a temperature of +2 to + 6 ° C, while frozen meat and minced meat should be stored at -18 ° C.

Storage conditions for pork, beef

Pork remains at this temperature for about 8 months, lamb - about 10, beef - 12 months. If you store meat at a temperature of -25 ° C, then pork and lamb will last 12 months, and beef - as much as 18.

Storage conditions for poultry meat

Poultry meat at temperatures up to + 8 ° C can be stored for a day, and at temperatures from 0 to -4 ° C - up to three days. Frozen poultry - chickens, turkeys, ducks, geese are stored at temperatures from -12 to -15 ° C. At the same time, chickens and turkeys are kept fresh for up to ten, and ducks and geese for up to seven days. Geese and ducks can be stored for a year, and turkeys and chickens - even 14 months at temperatures of -25 ° C and below.
Frozen rabbits are stored at -9 ° C for up to six months.

Storage conditions for meat products

Pork pork, ham, meatloaf, boiled, stuffed and blood sausage, liver, sausages, sausages can be stored for up to three days at temperatures from 0 to + 8 ° C.

Semi-smoked and boiled-smoked sausages can be stored at room temperature for three days, but in the refrigerator at temperatures from 0 to + 8 ° C it lasts much longer - up to ten days.

Sausages can be frozen: at -9 ° C, semi-smoked sausage is stored for 3, boiled smoked - 4, and uncooked smoked - 9 months.

Lard is stored at a temperature not exceeding + 1 ° C.

Opened canned meat at temperatures from 0 to + 8 ° C can be stored for up to two days.

Meat offal at temperatures up to 8 ° C can be stored for 12 hours, at temperatures from 0 to + 6 ° C - two days, at 0 ° C - up to three days, and at - 18 ° C - up to four months.

Meat broths and soups, jellied meat, jellies, jellied meat, brawn can be stored at a temperature of +4 to + 6 ° C for no more than 72 hours. Pate can be stored at 0-6 ° C for up to two days, and frozen to -9 ° C for six months.

Storage conditions for frozen meat

Product	air temperature, ° C	Storage periods
Frozen lamb	-3	4 days
	-12	3 months
	-18	10 months
Frozen beef	-3	4 days
	-12	8 months
	-18	12 months
Cooked smoked sausages	from +12 to +15	15 days
	0 to -4	1 month
	from -7 to -9	up to 4 months
Frozen chickens, turkeys	from 0 to +6	3 days
	-3	5 days
	-12	5 months
Frozen geese, ducks	-3	5 days
Frozen geese, ducks	-12	4 months
Canned meat	from +8 to +15	30 days
Canned meat	about 0	1-3 years
Semi-smoked sausages	from +12 to +15	10 days
	from +2 to +6	15 days
	from -7 to -9	up to 3 months
Frozen minced meat semi-finished products, dumplings	-5	48 hours
Frozen minced meat semi-finished products, dumplings	-10	1 month
Frozen pork	-3	4 days
	-12	3 months
	-18	6 months
Frozen by-products	-3	3 days
Frozen by-products	-12	2 months
Raw smoked sausages	from +12 to +15	up to 4 months
	-2 to -4	up to 6 months
	from -7 to -9	up to 9 months
Raw smoked ham products (legs, brisket, loin, etc.)	+15	10 days
	from +5 to +8	15 days
	from -7 to -9	up to 4 months

Meat shrinkage rates

It should be remembered that during the freezing, cooling and subsequent storage of meat in carcasses, moisture evaporates from its surface, as a result of which the mass of the carcass is slightly reduced. This process is called shrinkage. With this cooling, the meat really loses in the first two days: pork - 0.2, beef - up to 0.03%. And then the daily losses are equal to 0.01%. To reduce shrinkage, the humidity in the refrigerating chambers should be close to one hundred percent. At storing frozen meat moisture is practically not lost in the blocks. With prolonged storing frozen meat as the top layers dry out, the meat loses its natural color.

Now you know the storage conditions for meat, the temperature and shelf life, and you will be able to maintain its freshness, preserve the taste and benefits of meat and meat products.

Among all types of animal meat, pork is considered the most demanded in our country. This juicy meat has excellent taste characteristics, and in addition, you can make any dish from it: from dumplings to barbecue. Housewives often buy large quantities of this product. Therefore, the question of how to store pork is quite relevant for many.

How to choose

When choosing pork, you need to immediately look at its color. Meat that has been left on for too long is darker. This color can also be an indicator of the advanced age of the animal - you cannot make a juicy shish kebab out of it.
Good quality fresh pork should be evenly colored pink and have a slightly shiny surface.
Fat layers should be white (yellow color of fat is an indicator that the animal is already old).
Fresh meat has a delicate, pleasant aroma and good elasticity. A pungent sour smell indicates staleness of the product. If you apply a little pressure, the meat will quickly return to its original shape. And on the product, which has expired storage time, there will be a dent.
There should not be a lot of moisture and mucus on the surface of quality pork. And the piece itself should not be flabby and torn.

If the product has been on the counter for longer than the prescribed time, bacteria begin to develop in it, which will not die even after heat treatment. Therefore, it is categorically impossible to buy and use stale meat.

Storage period

You can store pork in the freezer at -18 ° C and below, in a relative humidity of 95 - 98%.
Pork with the skin can be stored for about 8 months, and without it - only 6.
At temperatures below -25 ° C, pork has a shelf life of 12-14 months.

Storing fresh meat

Steamed pork should be allowed to cool naturally, without the use of a refrigerator or packaging. Pork pieces will remain fresh in a dry place with a low temperature without a refrigerator for no more than 3 days. In such conditions, the pork will "ripen" (become more juicy). Such meat is more easily absorbed by the body (during this time, protein synthesis occurs in it).

Usually, meat is bought in large quantities at once, and only a small part of it is cooked. If the storage of chilled pork is in accordance with certain rules, it will not lose its taste and health properties for several days.

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The meat of young pigs and minced pork is stored for no more than 1 day without a refrigerator in a dark, cool place.

Adult animals need to be in plastic food containers or plastic bags with openings for air access, in the bottom of the refrigerator for 2 - 3 days, or frozen.

Frozen storage

Usually the meat is stocked up in advance and stored in the freezer. If it is intended for daily consumption, it is divided into portions sufficient for the preparation of one dish. They do this so as not to re-freeze the meat.

Do not wash the pork before storing it in the freezer, otherwise it will spoil quickly. And if you have washed it, wipe it dry with napkins before freezing.

Storing pork in the freezer is possible:

in vacuum bags (about 3 months);
using an ice crust (the meat is doused with water and frozen several times until a dense crust of ice forms on its surface). In this state, in polyethylene bags, the meat will last up to six months.

Meat frozen with a quick (shock) freeze can be kept in foil for up to 6 months. But if the method of freezing the purchased product is unknown, it is better to eat it right away.

General storage table

Storing cooked pork

Boiled or fried pork can be stored for no more than 2 - 3 days at a temperature of + 2 ° C - + 4 ° C. To do this, place it on the coldest shelf. If the temperature in the refrigerator is above + 4 ° C, the shelf life will be reduced to 1 day.

In order to store meat for as long as possible, it is bought only fresh and frozen immediately, without leaving it on the refrigerator shelf for some time, and even more so at room temperature.

Thanks to refrigeration, natural physical and chemical processes, the development of microflora are slowed down, the activity of enzyme systems is suppressed.

Standards and terms of storage of chilled meat

Properly chilled meat looks elastic, has a dried crust, does not contain liquid on the surface, when pressed, it is springy and does not emit juice.
The temperature in the thickness of the muscles ranges from 0 to +4 ° С. In such a temperature range from -1 to +4 ° C and a relative humidity of 85%, storage is allowed for 7 - 12 days.

In order for the meat to remain fresh and of high quality longer, it is stored in a frozen state in the range from -3 to -2 ° C, relative humidity is 80-90%.
Only the upper layers are frozen, while the inner ones remain chilled. In this form, the terms are extended up to 20 days.
The storage time also depends on the quality of the meat itself, the conditions for cutting carcasses, the degree of fatness of the animal before slaughter, fluctuations in temperature and humidity, and the season.
The shelf life is different for each meat product. The most perishable are offal. Their storage time at a temperature of -1 to +4 ° C and a relative humidity of 85% does not exceed 3 days.
Lamb and pork under these conditions is stored for 7-14 days, beef is a little longer - a day.
On supermarket shelves, chilled meat is usually placed in special meat containers wrapped in plastic wrap.
Moreover, for chicken meat, its own requirements and special packaging for poultry
The temperature in this zone does not exceed 3 ° С. Duration of storage in such conditions is 3-4 days. Vacuum packing extends the terms up to 15 days.

GOST meat storage

According to GOST, store counters and supermarket shelves must be equipped with thermometers and psychrometers to constantly monitor temperature and humidity, since sharp fluctuations reduce the quality of the goods. The premises must be provided with adequate ventilation.

To extend the shelf life of chilled meat, additional methods and means of preservation have been developed: an increase in the amount of carbon dioxide in the atmosphere, the use of ultraviolet rays; treatment with antibiotics and food acids, the use of penetrating radiation.

But these methods are costly and lead to higher prices for products, so they have not received mass industrial application.

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Shelf life of meat

Shelf life of apples

Shelf life of oranges

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1. Fresh meat is like this for 1.5 hours after the slaughter of the animal, the temperature inside the muscles of pork of such meat is within +35 - +36 degrees, and beef + 36- +38 degrees. It is not recommended to eat fresh meat right away; for better digestion, you need to stand for a couple of days.

2. Chilled meat, which, after cutting with the use of refrigeration units, becomes inside the muscles from 0 to +4 degrees, while the muscle tissue is elastic and there is a dried crust.

3. Frozen, when the carcass is not completely frozen, but only a layer on top, no more than 25% of the entire carcass.

4. Frozen. In the thickness of the muscles, it has a temperature of no more than -8 degrees. Proper freezing prevents spoilage of meat.

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1. Pork no more than a day;

2. Beef no more than a day;

3. Chickens for a maximum of 5 days. If the constant temperature of the refrigerator is 0 degrees, then the shelf life is no more than 15 days.

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1. Pork for a maximum of 12 days;

2. Beef no more than 16 days;

3. Chicken no more than 3-4 days.

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At a temperature of -12 degrees:

1. Pork up to 3 months;

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2. Beef up to 8 months;

3. Chicken 4-5 months.

At a temperature of -18 degrees:

1. Pork up to 6 months;

2. Beef up to 13 months;

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2. Chicken no more than 7-9 months.

At a temperature of -30 degrees:

1. Pork no more than 15 months;

2. Beef no more than 2 years old;

3. Chicken up to 12 months.

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1. At a temperature of 0 degrees - no more than 5 days;

2. At temperatures from 0 to +6 a maximum of 3 days;

3. At temperatures from +6 to +8 for a maximum of 2 days.

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Storage times and temperatures for raw meat

Meat is one of the most common foods in the world. In addition to the variety of dishes prepared and excellent taste, it contains minerals and a high percentage of protein. This makes its use not only tasty, but also healthy, and certain climatic conditions make the use of meat products necessary. To preserve all the necessary qualities of meat, its culinary properties and the possibility of eating it over time, it is necessary to carefully study the terms and conditions of storage. The most popular types are pork, beef and chicken carcasses.

Types of meat based on heat treatment

Meat by type of heat treatment can be:

Fresh meat is like this for 1.5 hours after the slaughter of the animal, the temperature inside the pork muscles of such meat is within +35 - +36 degrees, and beef + 36- +38 degrees. It is not recommended to eat fresh meat right away; for better digestion, you need to stand for a couple of days.
Chilled meat, which, after cutting with the use of refrigeration units, becomes inside the muscles from 0 to +4 degrees, while the muscle tissue is elastic and there is a dried crust.
Frozen, when the carcass is not completely frozen, but only a layer on top, no more than 25% of the entire carcass.
Frozen. In the thickness of the muscles, it has a temperature of no more than -8 degrees. Proper freezing prevents spoilage of meat.

The safest and most common storage methods for fresh meat are refrigeration and freezing. However, these processes have certain characteristics, such as temperature and shelf life, without which the meat deteriorates and loses its nutritional quality.

Storing chilled meat

Chilled meat is one that has not been quickly frozen. It has more nutritional value and better taste than frozen. It is obtained after cutting the carcasses and cooled in refrigerating chambers to the desired temperature. Its distinctive features are a drying crust and elastic muscles of the mascara. Due to the fact that the cooling process does not greatly affect the quality properties of meat, this method of canning is given priority during production. However, chilled meat has a relatively short shelf life (several hours).

Cold storage

Shelf life at temperatures from +2 to 0 degrees:

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Pork no more than a day;
Beef no more than a day;
Chickens for a maximum of 5 days. If the constant temperature of the refrigerator is 0 degrees, then the shelf life is no more than 15 days.

It is not recommended to store meat in a plastic bag; it is better to use enameled, plastic dishes or glass containers. It is also not advisable to use bowls made of wood, as they will absorb the meat juice. You do not need to tightly close the lid, it would be more correct to cover it with a napkin or towel. It is important to know that boneless meat has a longer shelf life than boneless meat, and a whole piece will keep better than finely chopped pieces. Storage separately from other products will extend its life.

Shelf life at temperatures from 0 to -2 degrees:

Pork for a maximum of 12 days;
Beef no more than 16 days;
Chicken no more than 3-4 days.

In a frozen state at a temperature of from -2 to -3 degrees, the shelf life of pork and beef is a maximum of 20 days, and a chicken carcass is up to 14 days.

Freezer storage

If it is necessary to increase the storage period of meat, it is frozen. However, the conditions of this method reduce nutritional and taste value and have a number of other disadvantages, such as weight loss due to moisture evaporation, dehydration and porosity of the product. But despite this, freezing allows you to eat and retains the taste of meat for a longer period.

The shelf life and storage conditions of frozen meat also depend on temperature and specific types:

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At a temperature of -12 degrees:
Pork up to 3 months;
Beef up to 8 months;
Chicken 4-5 months.

At a temperature of -18 degrees:

Pork up to 6 months;
Beef up to 13 months;
Chicken no more than 7-9 months.

At a temperature of -30 degrees:

Pork no more than 15 months;
Beef no more than 2 years old;
Chicken up to 12 months.

Shelf life in store refrigerators:

At a temperature of 0 degrees - no more than 5 days;
At temperatures from 0 to +6 a maximum of 3 days;
At temperatures from +6 to +8 a maximum of 2 days.

In addition to observing the temperature regime during storage, it is also necessary to monitor other indicators, such as:

Relative humidity, its norm should be at least 85%. Humidity is influenced by air temperature;
Air movement (circulation), the correct value is 4-6 air volumes per hour.

Frozen meat cannot be re-frozen, this negatively affects its shelf life, nutritional properties, can lead to spoilage and harm human health. Therefore, compliance with simple rules will allow you to properly store meat for a long time.
It is impossible to wash the meat before freezing, it can deteriorate, it will be enough to wipe it thoroughly;
For convenience in cooking, divide the meat into portions in order to defrost as much as necessary, and not the whole piece;
You can wrap the cut meat pieces in foil or paper and place them together in a plastic bag, trying to release all the air from there;
If you attach a note with the freezing date to the same package, this will allow you to control the shelf life;
Fold the entire freezer chamber and set the desired temperature conditions;
When the meat has become solid, you can take it out from the freezer and dip it completely in cool water, then put it back in the freezer. This will form a crust of ice that will retain more moisture and the meat will remain juicy, no matter how long it is stored.
When freezing, it is better to immediately set the coldest temperature for the entire storage period in the freezer, for the speed of the process. Because with gradual freezing, ice crystals spoil the meat fibers and this later, already during cooking, interferes with the absorption of liquids, which impairs the taste of meat dishes.

It is highly undesirable to defrost meat using a microwave or hot water, this makes it harder and spoils the taste. To maintain juiciness, it is best to air-thaw meat at room temperature, although this process will take longer. If it's hot at home, so as not to leave the meat all day, you can transfer it from the freezer compartment to the refrigerator for gradual thawing.

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Storage of meat in refrigerated warehouses, shops, catering establishments

Meat is a specific raw material. The characteristic features of meat are that it is a full-fledged source of protein, has a multicomponent composition, heterogeneous structure, high biological activity and can change its characteristics under the influence of external factors.

In this regard, the production of high-quality meat products and the efficient use of raw materials are achieved thanks to the professionalism and adherence to the basic principles of production and storage technology of meat.

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Cold processing of meat can be divided into:

Fresh meat, which is considered such for 1.5 hours after the slaughter of the animal. The temperature in the depths of the muscle mass of such meat ranges from + 25 ° C or more, slightly different due to the type of meat and part of the carcass. So, in the area of the hip part of the pork inside the muscles, the temperature of fresh meat should be at the level of + 35 ° С ... + 36 ° С, and for beef in the same part of the carcass (at a depth of at least 6 cm) the temperature is + 36 ° С ... + 38 ° C.
Chilled, obtained after cutting the carcass and brought with the help of refrigeration units to the point where the temperature in the middle of the muscles is from 0 to + 4 ° C. Its surface has a small dried crust, and the muscle tissue itself is quite elastic.
Frozen, which is incompletely frozen: only the top layer is subject to it, no more than 25% of the total volume of the carcass. During transportation and storage of meat, frozen products, as opposed to chilled ones, are more stable and less subject to changes during heat treatment than frozen meat.
Frozen meat - products that have passed freezing, as a result of which the temperature in the thickness of the muscles should not exceed -8 ° C. In addition to single types of mold, the development and growth of microorganisms in frozen meat is suppressed as much as possible, and therefore spoilage of frozen meat is excluded.

In order to accumulate raw materials and short-term storage of meat with its simultaneous maturation, the meat is cooled, and during long-term storage of meat, it is frozen. Cooling and freezing of meat is carried out in blast freezing chambers, refrigerating chambers, low-temperature warehouses.

Preparing meat for storage

A decrease in the quality of meat, the appearance of difficulties in the technological processing of carcasses, as well as a decrease in the level of stability of meat during storage of chilled meat or frozen meat products largely depends on the primary processing of livestock, these are:

method of slaughtering animals;
exsanguination process;
whitening and skinning;
scalding and accentuation of the bristles;
sawing;
wet and dry toilet.

So, for cattle, the mechanical method of stunning is preferable to avoid internal hemorrhages and bone fractures. Compared to electric stunning, such meat is significantly higher in organoleptic (color, taste, smell) and technological (elasticity, water-binding capacity) parameters.

At the same time, it is better to stun pigs using a carbon dioxide gas mixture, the action of which in the animal causes anesthesia, general immobility and relaxation of all muscles. This ensures productive exsanguination and reduces the risk of internal hemorrhage.

Incomplete exsanguination gives the meat a darker color, as well as the likelihood of microbiological spoilage, both when stored fresh and chilled. Poor whitening and skinning becomes not only the cause of poor presentation due to cuts and snags, but also makes it possible for mold and putrefactive microorganisms to penetrate into the meat, causing meat spoilage.

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Cooling methods for meat

Even with a decrease in temperature during the post-slaughter storage of meat, processes associated with fermentation, physical and chemical transformations in tissues continue to develop in it, which leads to changes in the water-binding capacity of meat, as well as its taste, smell, juiciness and consistency.

Chilling is the most common way to process fresh meat. For this, after the primary processing, carcasses, half carcasses or quarters are cooled in a suspended form in freezers, for which meat hangers are used. Moreover, not only the temperature, but also the amount of air movement in different places of the chamber should be equal. So that the load on the suspension paths in the chamber does not exceed the norm, the most acceptable distance between the carcasses should correspond to 3 to 5 cm.

Cooling of meat products in accordance with the rules for storing meat is carried out in several ways:

In the refrigerating chamber, while maintaining a constant temperature throughout the entire cooling period (the temperature in the chamber is 0 ° C, the air humidity is from 87% to 97%). The cooling time lasts from 30 to 36 hours, until the temperature inside the thigh part reaches + 2 ° C ... + 4 ° C).
In a chamber with intensive cooling, where the process is faster due to the lower air temperature (-8 ° C ... -12 ° C), as well as increased air speed up to 1-2m / s. This method allows the product to be cooled several times faster: if the specified requirements are met, the temperature inside the thigh is + 3 ° C ... + 4 ° C is achieved in 6-8 hours. Since during intensive cooling there is a certain difference in the temperatures of the surface and inner layers of meat, it is sent to storage in a chamber with a temperature of + 2 ° C.

According to the cooling time and the level of drying out of the meat, one can distinguish such methods as:

Slow cooling, when this process takes place in refrigerating chambers at temperatures from 0 ° C to + 3 ° C and air velocity from 0.1 m / s to 0.3 m / s. The duration of cooling with this method takes from 24 to 36 hours, until the temperature in the thickness of the muscles drops to + 3 ° C ... + 4 ° C. Moreover, the shrinkage with wet cutting is 1.2% - 2.3%, and with dry - 0.8% - 1.6%.
Accelerated, which occurs at a temperature of about 0 ° C and an air velocity of 0.5 m / s. With this method, the cooling time is reduced to 24 hours, the shrinkage is reduced to 1.5%.
Rapid cooling is carried out in tunnel refrigerating chambers with a temperature support of -3 ° C and an air movement of 0.8 m / s. Cooling of meat to the required level is achieved in 13 hours (pork) and 16 hours (beef), and shrinkage is about 1.3%.

A slow decrease in temperature leads to the appearance of a characteristic dried crust on the carcass, which causes weight loss and reduces the functional as well as technological properties of the meat. Low intensity of cooling inside the muscle mass with inadequate sanitization during the primary processing of pigs and livestock leads to an increase in the growth of putrefactive bacteria in the inner layers of meat, as well as to the appearance of "tanning" accompanied by an unpleasant pungent odor and unusual color.

Methods for freezing meat and their features

Meat, like meat products, can be frozen by various methods: in air, saline solutions, boiling refrigerants, in direct contact with the metal plates of freezing units.

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The most common method for freezing meat in the air comes in two ways:

Single-phase, in which fresh meat is immediately frozen.
Two-phase, when fresh meat is first cooled to a temperature of about + 4 ° C, and then frozen at -8 ° C and below.

Most often in the industry, a two-phase method of freezing cattle, pork or lamb meat is used. According to the freezing speed, they are distinguished:

Slow freezing, carried out at a temperature of -18 ° C ... -23 ° C, air movement at a speed of 0.1 m / s - 0.2 m / s and a humidity of about 90% -95%. Such a freeze lasts for about an hour.
Intensive, carried out at a temperature of -23 ° C ... -30 ° C, air speed 0.5m / s - 0.8m / s and humidity 90% -95% for 28 hours.
Fast, at which the air temperature is -30 ° C ... -35 ° C, the air flow rate is from 1 to 4 m / s. Freezing meat with this method takes about 18 hours.

Freezing of meat in production is carried out in a suspended state on overhead tracks, while the most voluminous parts (thighs) are placed on top, where the airflow is maximum. The distance between carcasses, half carcasses and quarters should be within 3 - 5 cm. Contact freezing, which is performed when interacting with a surface that has low temperatures, reduces the freezing time of meat by 1.5 - 2 times. With this method, the meat blocks are located between frozen metal plates, which are in special freezing equipment. In this case, boneless meat weighing 25 kg is frozen within 4-5 hours (at a temperature of -35 ° C with bringing to -8 ° C inside the muscles).

Types of heat treatment of meat

To preserve meat and meat products, thermal processing methods can also be used:

hot and cold smoking;
baking, steaming, boiling and roasting meat;
drying (dehydration) of meat.

In this case, additional methods can be used to increase the preserving properties of products, such as:

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raw material ambassador;
double cooking;
high-temperature heating at increased osmotic pressure;
a shift towards increased acidity of the pH value.

Shelf life for smoked meat is 72 hours, for fried and boiled meat - 48 hours. It should be borne in mind that additional cooling of meat that has undergone heat treatment to + 3 ° C ... + 5 ° C increases several times.

Heat treatment of meat can be used both for intermediate short-term storage in the absence of refrigeration equipment, and for subsequent sale as a finished product.

Shelf life of meat

The production of chilled meat, which is in the stage of maturation and has the highest nutritional properties in comparison with frozen, although it is economically profitable, has its drawback - a rather short shelf life.

The maximum shelf life of chilled meat in refrigerators and freezers, at temperatures from 0 ° C to -2 ° C, humidity from 85% to 90% and low air circulation (about 0.1 m / s) are:

beef - no more than 16 days;
pork and lamb - no more than 12 days.

In frozen form (temperature -2 ° C ... -3 ° C), meat can be stored for up to 20 days.

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During the sale of meat in the form of carcasses in retail outlets at a temperature of about 0 ° C, the meat can be stored for up to 3 days.

Freezing meat is most commonly used for storage because it provides a high level of preservation and a long shelf life. Despite the disadvantages of this storage method (reduction in weight and quality, high material costs), it is the most effective way to store meat for a long time and preserve its taste and nutritional characteristics.

At a storage temperature of frozen meat within -12 ° C and humidity from 95% to 98%, its shelf life is:

When maintaining a temperature of -18 ° C in the chamber, frozen meat is stored at least:

In chambers providing a temperature of -30 ° C, frozen meat can be stored:

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Rabbit carcasses, frozen to a temperature of -9 ° C and below, can be stored for up to 6 months.

In refrigerated chambers, meat is stored in dense stacks or in pallets in several rows.

The shelf life of meat in stores where the temperature in the refrigeration equipment is about 0 ° С is no more than 5 days, at temperatures from 0 ° С to + 6 ° С - up to 3 days, at temperatures from + 6 ° С to + 8 ° From - up to 2 days.

Storage conditions for meat

In addition to the temperature regime during storage of meat, parameters such as:

relative humidity, the value of which depends on the air temperature, but should not be lower than 85%;
air flow circulation (should correspond to 4 to 6 air volumes per hour).

Also, when determining the terms and conditions for storing meat, one should take into account the presence or absence of packaging (vacuum, PVC film, paper, etc.), as well as the composition of the gas mixture or the use of inert gases.

When storing chilled meat, free air must be provided to it, so it must be suspended, not touching each other and the walls of the chamber.

Storing meat in a freezer with a strong drop in temperature (down to -30 ° C ... -50 ° C) can cause significant weight loss of products, therefore, in such cases, a system of active humidification of the air in the chamber is used.

Increasing the shelf life of meat

To increase the shelf life of chilled meat, the following methods are used:

The listed methods of increasing the shelf life of meat are not widely used in practice.

In addition, to extend the shelf life of meat, some food acids can be used, which, in addition to bactericidal properties, improve the color of the meat, its digestibility, and loosen the protein structure.

Vacuum packing of meat extends the storage period by 2 times. Vacuum packaging is most widely used when storing chilled meat.

In conclusion, some features should be noted that affect the quality and nutritional value of meat, depending on the methods and conditions of its storage.

In contrast to frozen meat (especially one that was quickly frozen), chilled meat has a significantly higher nutritional value and increased taste. This is due to the fact that frozen meat is frozen at the stage of rigor mortis of the animal, without passing the maturation stage. Because of this, quickly frozen meat is tough and less succulent during cooking.
When storing frozen meat, a certain part of the protein is salted out, due to which the concentration of salts in the muscles increases due to the freezing of water, while the solubility of proteins is lost.
By extending the shelf life of frozen meat, the hydration of the protein decreases, which causes the loss of meat juice during defrosting of the meat.
Meat stored at -18 ° C for 2 years loses 2.5 times more juice during thawing than what was stored for 4 months.

This makes its use not only tasty, but also healthy, and certain climatic conditions make the use of meat products necessary. To preserve all the necessary qualities of meat, its culinary properties and the possibility of eating it over time, it is necessary to carefully study the terms and conditions of storage. The most popular types are pork, beef and chicken carcasses.

Types of meat based on heat treatment

Meat by type of heat treatment can be:

Fresh meat is like this for 1.5 hours after the slaughter of the animal, the temperature inside the pork muscles of such meat is within +35 - +36 degrees, and beef + 36- +38 degrees. It is not recommended to eat fresh meat right away; for better digestion, you need to stand for a couple of days.
Chilled meat, which, after cutting with the use of refrigeration units, becomes inside the muscles from 0 to +4 degrees, while the muscle tissue is elastic and there is a dried crust.
Frozen, when the carcass is not completely frozen, but only a layer on top, no more than 25% of the entire carcass.
Frozen. In the thickness of the muscles, it has a temperature of no more than -8 degrees. Proper freezing prevents spoilage of meat.

Storing chilled meat

Cold storage

Shelf life at temperatures from +2 to 0 degrees:

Pork no more than a day;
Beef no more than a day;
Chickens for a maximum of 5 days. If the constant temperature of the refrigerator is 0 degrees, then the shelf life is no more than 15 days.

Shelf life at temperatures from 0 to -2 degrees:

Pork for a maximum of 12 days;
Beef no more than 16 days;
Chicken no more than 3-4 days.

In a frozen state at a temperature of from -2 to -3 degrees, the shelf life of pork and beef is a maximum of 20 days, and a chicken carcass is up to 14 days.

Freezer storage

The shelf life and storage conditions of frozen meat also depend on temperature and specific types:

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At a temperature of -12 degrees:
Pork up to 3 months;
Beef up to 8 months;
Chicken 4-5 months.

At a temperature of -18 degrees:

Pork up to 6 months;
Beef up to 13 months;
Chicken no more than 7-9 months.

At a temperature of -30 degrees:

Pork no more than 15 months;
Beef no more than 2 years old;
Chicken up to 12 months.

Shelf life in store refrigerators:

At a temperature of 0 degrees - no more than 5 days;
At temperatures from 0 to +6 a maximum of 3 days;
At temperatures from +6 to +8 a maximum of 2 days.

In addition to observing the temperature regime during storage, it is also necessary to monitor other indicators, such as:

Relative humidity, its norm should be at least 85%. Humidity is influenced by air temperature;
Air movement (circulation), the correct value is 4-6 air volumes per hour.

Frozen meat cannot be re-frozen, this negatively affects its shelf life, nutritional properties, can lead to spoilage and harm human health. Therefore, compliance with simple rules will allow you to properly store meat for a long time.
It is impossible to wash the meat before freezing, it can deteriorate, it will be enough to wipe it thoroughly;
For convenience in cooking, divide the meat into portions in order to defrost as much as necessary, and not the whole piece;
You can wrap the cut meat pieces in foil or paper and place them together in a plastic bag, trying to release all the air from there;
If you attach a note with the freezing date to the same package, this will allow you to control the shelf life;
Fold the entire freezer chamber and set the desired temperature conditions;
When the meat has become solid, you can take it out from the freezer and dip it completely in cool water, then put it back in the freezer. This will form a crust of ice that will retain more moisture and the meat will remain juicy, no matter how long it is stored.
When freezing, it is better to immediately set the coldest temperature for the entire storage period in the freezer, for the speed of the process. Because with gradual freezing, ice crystals spoil the meat fibers and this later, already during cooking, interferes with the absorption of liquids, which impairs the taste of meat dishes.

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Storage of chilled meat: norms, terms and GOSTs

Chilling is the most common and effective method of preserving meat. At the same time, the products retain their aesthetic appearance, natural smell and taste. Thanks to refrigeration, natural physical and chemical processes, the development of microflora are slowed down, the activity of enzyme systems is suppressed.

Standards and terms of storage of chilled meat

Properly chilled meat looks elastic, has a dried crust, does not contain liquid on the surface, when pressed, it is springy and does not emit juice.
The temperature in the thickness of the muscles ranges from 0 to +4 ° С. In such a temperature range from -1 to +4 ° C and a relative humidity of 85%, storage is allowed for 7 - 12 days.

In order for the meat to remain fresh and of high quality longer, it is stored in a frozen state in the range from -3 to -2 ° C, relative humidity is 80-90%.
Only the upper layers are frozen, while the inner ones remain chilled. In this form, the terms are extended up to 20 days.
The storage time also depends on the quality of the meat itself, the conditions for cutting carcasses, the degree of fatness of the animal before slaughter, fluctuations in temperature and humidity, and the season.
The shelf life is different for each meat product. The most perishable are offal. Their storage time at a temperature of -1 to +4 ° C and a relative humidity of 85% does not exceed 3 days.
Lamb and pork under these conditions is stored for 7-14 days, beef is a little longer - a day.
On supermarket shelves, chilled meat is usually placed in special meat containers wrapped in plastic wrap.
Moreover, for chicken meat, its own requirements and special packaging for poultry
The temperature in this zone does not exceed 3 ° С. Duration of storage in such conditions is 3-4 days. Vacuum packing extends the terms up to 15 days.

GOST meat storage

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But these methods are costly and lead to higher prices for products, so they have not received mass industrial application.

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How and how long can frozen meat be stored in the freezer?

Meat is a high-calorie and nutritious food product that contains many useful substances necessary for the normal functioning of the human body.

But, like any product, meat must be properly stored. The shelf life depends on many factors: type, storage conditions and preparation method. We will tell you how much meat can be stored in the freezer in the article.

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What are the GOSTs talking about?

The conditions, norms and terms of storage of meat, depending on the type, are determined in accordance with GOSTs: 4; 2; 2; 4 and others.

The shelf life is influenced by the way and conditions of storage, packaging and processing of this food product.

How to choose fresh?

The freshness and quality of meat can be determined by factors such as cut, texture, color and odor.

The most important sign of product freshness is color. The color of the meat should be uniform, without extraneous shades and stains: beef - red; mutton - dark red; poultry meat - light pink; veal and pork are pink. Streaks and inclusions of fat are allowed.
Fresh meat has a slightly perceptible, pleasant aroma. There should be no pungent, sour or musty odor.
The fat on the meat can tell a lot about the freshness of the food. "Marbling" on the cut indicates a high quality product. On good meat, the fat is white.

The exception is mutton fat, it can be milky or creamy.

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Good quality meat has a dense elastic consistency. It should spring when pressed. The fossa left by the finger is instantly smoothed out.

Fresh food must be free of mucus or mold.

You can learn how the consumer can recognize fresh meat from the video:

How much jam can you store in the cellar? Find out about it from our article.

Optimum temperature

At what temperature should it be stored?

Meat products, depending on the type and method of preparation, can be stored both at room temperature and in the refrigerator or freezer.

The storage temperature ranges from +5 to -30 ° С.

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Terms, conditions and rules of storage

In order for the meat to retain its taste, nutritional and healthy qualities, it is important to store it correctly. Each of the methods of storing meat has its own conditions, norms and characteristics.

The shelf life of fresh fresh meat is 2-4 days at a temperature of 0 to + 5 ° C. It is not recommended to pack the product in a plastic bag or cling film - fresh meat can "suffocate".

To prevent the meat from getting windy, it must be stored in an enamel or ceramic container covered with a lid. It is allowed to dip the product into cold water and refrigerate.

Chilled meat is a product that has not been frozen. Stored at temperatures from 0 to + 2 ° C. The shelf life of chilled raw pork and beef is from 1 to 3 days, chicken is up to 5 days. At a constant temperature of 0 ° C and below, storage times vary up to 15 days.

Freezing meat reduces its nutritional value and taste, but significantly increases the shelf life of the product.

At a temperature of 12-18 ° C, the shelf life of the frozen product:

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Deep-frozen meat - storage at temperatures below -30 ° С prolongs the shelf life of meat more than 2 times:

It is recommended to store defrosted (thawed) meat in the refrigerator for no more than a day, since the product was stored for a certain time before defrosting.

Defrosted meat is practically the same quality as chilled meat.

The shelf life of cooked meat depends on its type.

Jellied meat can stand in the refrigerator for a week.
The more salt is used in the preparation, the longer the food can be stored.
Fatty meat spoils much faster than lean meat.
Frozen cooked meat can be stored for a month.

Expiry date of smoked meat:

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in the refrigerator - up to 10 days;
at room temperature overnight.

Vacuum packed meat. The shelf life of vacuum-packed meat is 7 days.

You can learn about the shelf life of frozen meat from this video:

table

Read about how to properly store churchkhela here.

How much can you keep in the fridge?

It is better not to delay when preparing a thawed product.

After all, for a certain time it lay in the freezer. It is advisable to engage in heat treatment of the product during the day.

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The shelf life of cooked meat largely depends on the cooking method. But it is better not to keep it for more than 1-2 days.

How long to store ready-made pickled meat depends on the sauce used and the spices used to prepare it:

Safe shelf life of meat pickled in lactic acid products for 24 hours.
Meat marinated in mayonnaise can be stored for no more than 5 days.
Pepper, vodka, wine, and vinegar in the marinade help preserve the product for a week.
Marinated garlic and onions significantly increase the shelf life - up to 5 days.
In order to increase the shelf life of marinated meat, the product can be frozen by first removing it from the sauce.

Frozen meat, in comparison with fresh meat, loses a little in taste and nutritional properties. But it benefits from shelf life, which is much longer than the shelf life of fresh or chilled meat.

Lamb, pork, beef can be stored frozen for 3-12 months.
Frozen poultry can be stored for 8-12 months.
It is advisable not to keep boiled and smoked meat in the freezer for more than 1 month.

What happens to the product over time?

Fresh meat has a tender juicy consistency, pleasant smell and good taste.

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During long-term storage, irreversible processes take place in meat, which radically change these indicators.

A putrid microflora develops, under the influence of which the product becomes flabby, acquires a brown color and a musty odor.

As a result, the meat is spoiled.

How to understand that it has deteriorated?

It is quite easy to understand that meat has expired. A spoiled product has a pungent unpleasant odor, loses its elasticity and natural color.

Brown or green spots, mold on meat, and musty or sour odors indicate that the food is not edible.

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Why is the use of an expired one dangerous?

Staphylococcal intoxication, salmonellosis, dysentery, infectious botulism - diseases that can cause the use of expired products. Eating spoiled meat is fraught with many serious consequences, up to and including death.

Meat is a tasty and healthy product rich in vitamins, minerals and amino acids. But, in order to preserve all its useful properties and taste, it is necessary to correctly observe the conditions, norms and shelf life.

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Storage of meat in refrigerated warehouses, shops, catering establishments

Cold processing of meat can be divided into:

Fresh meat, which is considered such for 1.5 hours after the slaughter of the animal. The temperature in the depths of the muscle mass of such meat ranges from + 25 ° C or more, slightly different due to the type of meat and part of the carcass. So, in the area of the hip part of the pork inside the muscles, the temperature of fresh meat should be at the level of + 35 ° С ... + 36 ° С, and for beef in the same part of the carcass (at a depth of at least 6 cm) the temperature is + 36 ° С ... + 38 ° C.
Chilled, obtained after cutting the carcass and brought with the help of refrigeration units to the point where the temperature in the middle of the muscles is from 0 to + 4 ° C. Its surface has a small dried crust, and the muscle tissue itself is quite elastic.
Frozen, which is incompletely frozen: only the top layer is subject to it, no more than 25% of the total volume of the carcass. During transportation and storage of meat, frozen products, as opposed to chilled ones, are more stable and less subject to changes during heat treatment than frozen meat.
Frozen meat - products that have passed freezing, as a result of which the temperature in the thickness of the muscles should not exceed -8 ° C. In addition to single types of mold, the development and growth of microorganisms in frozen meat is suppressed as much as possible, and therefore spoilage of frozen meat is excluded.

Preparing meat for storage

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method of slaughtering animals;
exsanguination process;
whitening and skinning;
scalding and accentuation of the bristles;
sawing;
wet and dry toilet.

Cooling methods for meat

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Cooling of meat products in accordance with the rules for storing meat is carried out in several ways:

In the refrigerating chamber, while maintaining a constant temperature throughout the entire cooling period (the temperature in the chamber is 0 ° C, the air humidity is from 87% to 97%). The cooling time lasts from 30 to 36 hours, until the temperature inside the thigh part reaches + 2 ° C ... + 4 ° C).
In a chamber with intensive cooling, where the process is faster due to the lower air temperature (-8 ° C ... -12 ° C), as well as increased air speed up to 1-2m / s. This method allows the product to be cooled several times faster: if the specified requirements are met, the temperature inside the thigh is + 3 ° C ... + 4 ° C is achieved in 6-8 hours. Since during intensive cooling there is a certain difference in the temperatures of the surface and inner layers of meat, it is sent to storage in a chamber with a temperature of + 2 ° C.

According to the cooling time and the level of drying out of the meat, one can distinguish such methods as:

Slow cooling, when this process takes place in refrigerating chambers at temperatures from 0 ° C to + 3 ° C and air velocity from 0.1 m / s to 0.3 m / s. The duration of cooling with this method takes from 24 to 36 hours, until the temperature in the thickness of the muscles drops to + 3 ° C ... + 4 ° C. Moreover, the shrinkage with wet cutting is 1.2% - 2.3%, and with dry - 0.8% - 1.6%.
Accelerated, which occurs at a temperature of about 0 ° C and an air velocity of 0.5 m / s. With this method, the cooling time is reduced to 24 hours, the shrinkage is reduced to 1.5%.
Rapid cooling is carried out in tunnel refrigerating chambers with a temperature support of -3 ° C and an air movement of 0.8 m / s. Cooling of meat to the required level is achieved in 13 hours (pork) and 16 hours (beef), and shrinkage is about 1.3%.

Methods for freezing meat and their features

Meat, like meat products, can be frozen by various methods: in air, saline solutions, boiling refrigerants, in direct contact with the metal plates of freezing units.

The most common method for freezing meat in the air comes in two ways:

Single-phase, in which fresh meat is immediately frozen.
Two-phase, when fresh meat is first cooled to a temperature of about + 4 ° C, and then frozen at -8 ° C and below.

Most often in the industry, a two-phase method of freezing cattle, pork or lamb meat is used. According to the freezing speed, they are distinguished:

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Slow freezing, carried out at a temperature of -18 ° C ... -23 ° C, air movement at a speed of 0.1 m / s - 0.2 m / s and a humidity of about 90% -95%. Such a freeze lasts for about an hour.
Intensive, carried out at a temperature of -23 ° C ... -30 ° C, air speed 0.5m / s - 0.8m / s and humidity 90% -95% for 28 hours.
Fast, at which the air temperature is -30 ° C ... -35 ° C, the air flow rate is from 1 to 4 m / s. Freezing meat with this method takes about 18 hours.

Types of heat treatment of meat

To preserve meat and meat products, thermal processing methods can also be used:

hot and cold smoking;
baking, steaming, boiling and roasting meat;
drying (dehydration) of meat.

In this case, additional methods can be used to increase the preserving properties of products, such as:

raw material ambassador;
double cooking;
high-temperature heating at increased osmotic pressure;
a shift towards increased acidity of the pH value.

Heat treatment of meat can be used both for intermediate short-term storage in the absence of refrigeration equipment, and for subsequent sale as a finished product.

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Shelf life of meat

The maximum shelf life of chilled meat in refrigerators and freezers, at temperatures from 0 ° C to -2 ° C, humidity from 85% to 90% and low air circulation (about 0.1 m / s) are:

beef - no more than 16 days;
pork and lamb - no more than 12 days.

In frozen form (temperature -2 ° C ... -3 ° C), meat can be stored for up to 20 days.

During the sale of meat in the form of carcasses in retail outlets at a temperature of about 0 ° C, the meat can be stored for up to 3 days.

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At a storage temperature of frozen meat within -12 ° C and humidity from 95% to 98%, its shelf life is:

When maintaining a temperature of -18 ° C in the chamber, frozen meat is stored at least:

In chambers providing a temperature of -30 ° C, frozen meat can be stored:

Rabbit carcasses, frozen to a temperature of -9 ° C and below, can be stored for up to 6 months.

In refrigerated chambers, meat is stored in dense stacks or in pallets in several rows.

Storage conditions for meat

In addition to the temperature regime during storage of meat, parameters such as:

relative humidity, the value of which depends on the air temperature, but should not be lower than 85%;
air flow circulation (should correspond to 4 to 6 air volumes per hour).

When storing chilled meat, free air must be provided to it, so it must be suspended, not touching each other and the walls of the chamber.

Increasing the shelf life of meat

To increase the shelf life of chilled meat, the following methods are used:

storage in an atmosphere of carbon dioxide;
using nitrogen, ozone;
substances that form a film on the surface of the meat are used;
the use of antibiotics, ultraviolet radiation and radiation exposure.

The listed methods of increasing the shelf life of meat are not widely used in practice.

Vacuum packing of meat extends the storage period by 2 times. Vacuum packaging is most widely used when storing chilled meat.

In conclusion, some features should be noted that affect the quality and nutritional value of meat, depending on the methods and conditions of its storage.

In contrast to frozen meat (especially one that was quickly frozen), chilled meat has a significantly higher nutritional value and increased taste. This is due to the fact that frozen meat is frozen at the stage of rigor mortis of the animal, without passing the maturation stage. Because of this, quickly frozen meat is tough and less succulent during cooking.
When storing frozen meat, a certain part of the protein is salted out, due to which the concentration of salts in the muscles increases due to the freezing of water, while the solubility of proteins is lost.
By extending the shelf life of frozen meat, the hydration of the protein decreases, which causes the loss of meat juice during defrosting of the meat.
Meat stored at -18 ° C for 2 years loses 2.5 times more juice during thawing than what was stored for 4 months.

This article discusses the main methods of refrigeration and the main parameters for storing meat. The data provided can form the basis for choosing a cooling scheme suitable for your particular production.

Condition of meat

Depending on the refrigeration processing, the following types of meat are distinguished: steamed, cooled (uncooled), chilled, slightly frozen, frozen. Steamed and cooled meat. The meat is considered paired for 1.5 hours immediately after the slaughter of the animal and processing of the carcass. In fresh meat, the temperature in the thickness of the muscles reaches + 25 ºС and above: the temperature in the thickness of the muscles of the hip part (at a depth of at least 6 cm) for beef is + 36… + 38 ºС, for pork - + 35… + 36 ºС.

The meat obtained after cutting carcasses and having a temperature of no more than +12 ºС in the thickness of the muscles is called cooled. The cooled meat undergoes microbiological deterioration relatively quickly. It is not recommended to store uncooled meat for a long time. Chilled meat. The meat obtained after cutting the carcasses and chilled in the refrigerator, having a temperature in the thickness of the muscles of 0 ... + 4 ºС, is called chilled. The surface of the chilled meat is covered with a drying crust, the muscles are elastic.

The limitation of the upper limit of the temperature of chilled meat to +4 ºС is due to objective reasons: above this temperature, rapid growth of microflora, including Salmonella, is possible. Frozen and frozen meat. Partially frozen meat is called frozen: only the surface layer is frozen, not exceeding 25% of the mass of the carcass or half carcass. Such meat is more stable during storage than chilled meat and changes less during heat treatment compared to frozen meat.

However, under industrial conditions, frozen meat is almost never produced. This is due to the fact that the advantages of frozen meat are preserved provided that the cold chain is constantly maintained during the entire storage process of frozen meat. It is recommended to freeze the meat for transportation over short distances.

Frozen is meat that has been frozen and has a temperature in the thickness of the muscles not higher than −8 ºС. The growth and development of microorganisms on the surface of frozen meat is suppressed (with the exception of some types of mold), therefore, microbiological spoilage of frozen meat is practically excluded.

Chilling meat

After primary processing, meat carcasses, half carcasses and quarters are placed on overhead tracks and cooled in refrigerating chambers. The temperature and speed of air movement in the meat cooling chamber should be the same at all points of the chamber volume. The optimum distance between carcasses and carcasses on overhead tracks is 30 ... 50 mm; then the load per 1 running meter of the overhead track for beef is 250 kg, for pork and lamb 200 kg.

There are several ways to cool meat. Cooling in a storage chamber at a constant temperature throughout the entire cooling process. In this case, the temperature in the chamber is 0 ºС, and the relative air humidity is 87 ... 97%. The cooling process of meat lasts 30 ... 36 hours and ends when the temperature of the meat in the thigh is + 2 ... + 4 ºС. In the intensive cooling chamber, the cooling process is accelerated by lowering the air temperature to −8 ... −12 ºС and increasing the air velocity to 1 ... 2 m / s. This speed of movement of the cooling air allows you to significantly reduce the time of the cooling process. With the specified parameters, the duration of cooling to the average final temperature for the volume of the thigh + 3 ... + 4 ºС is 6 ... 8 hours. With such an intensity of the process, a significant temperature difference is observed between the surface and deep layers. The intensively chilled meat is then sent to the storage chamber, where the temperature is maintained at +2 ºС.

Depending on the cooling time and the degree of meat shrinkage, there are methods such as slow cooling, which is carried out in cooling chambers at an air temperature of 0 ... + 3 ºС and a speed of 0.1 ... 0.3 m / s. In this case, the duration of the slow cooling process for beef is 24 ... 36 hours until the temperature in the thickness of the thigh drops from +38 to +4 ºС. At the same time, the weight loss depends on the method of cutting and the fatness of the carcasses. With wet cutting, shrinkage ranges from 1.2 to 2.28% of the mass of carcasses, with dry cutting - from 0.82 to 1.62%. Accelerated cooling is carried out when air is supplied with a temperature of 0 ºС with a movement speed of 0.5 m / s. The duration of the process is reduced to 24 hours. Shrinkage for 1st category beef is 1.59%. Rapid cooling is carried out in tunnel-type chambers. With a one-stage cooling method, the air temperature is maintained at -3 ºС, its speed is 0.8 m / s. The duration of the process is 16 hours for beef, 13 hours for pork. At the same time, shrinkage for beef of the 1st category is 1.38%.

Cooling methods for meat

In the case of a two-stage cooling method, at the first stage, the process is carried out up to a temperature in the thickness of the muscles + 10 ºС. The air temperature is maintained at the level of −3 ... −5 ºС. The duration of the first stage is 10 ... 12 hours. The second stage of cooling is carried out at an air temperature of −1.0 ... −1.5 ºС and at a speed of its movement of 0.1 ... 0.2 m / s for 8 ... 10 hours. to a temperature in the thickness of the muscles of 0 ºС. Shrinkage for Category 1 beef with a two-stage method is 1.2%. Ultrafast cooling is carried out by spraying in tunnel-type chambers in two stages. At the first stage, cooling is carried out at an air temperature of −10 ... −12 ºС for 6 ... 7 h at an air speed of 1 ... 2 m / s to a temperature in the thickness of the thigh of + 18 ... + 22 ºС. During this period, the temperature in the surface layer reaches –1 ºС, and inside the thigh - + 15… + 18 ºС for beef, + 13… + 15 ºС for pork. At the second stage, additional cooling of meat is carried out at an air temperature of −1.0 ... −1.5 ºС, at an air speed of 0.1 ... 0.2 m / s for 10 ... 12 hours for beef and 10 ... 15 hours for pork.

Shrinkage with a two-stage method is 1.0%. With this method, cold muscle contraction is possible, and in order to avoid this phenomenon, the meat is preliminarily subjected to electrical stimulation or kept at an air temperature of -10 ... -12 ºС for 12 hours.

From the given data it is seen that that an increase in the cooling rate of meat helps to reduce weight loss. In addition, to reduce shrinkage, the half carcasses can be wrapped with a sheet or wrapped in polymer film materials. The use of this method, in addition to reducing shrinkage, allows improving the sanitary-hygienic conditions of cooling and contributes to the preservation of the appearance of the meat: it delays the discoloration of fat, preserves the natural color of the muscles, and prevents the formation of wrinkles on the surface of the carcass.

Storing chilled meat

Chilled meat with an initial temperature in the thickness of the thigh not higher than +4 ºС is stored in the form of carcasses or half carcasses suspended on hooks of overhead tracks so that the carcasses do not come into contact with each other, with the walls and floor of the room. In the storage room, carcasses and half carcasses are located at a distance of 20 ... 30 mm from each other. There should be no more than 200 kg of meat in carcasses or half carcasses per 1 m2 of the area of the cooling chamber. It is important to ensure that all carcasses and half carcasses are evenly blown with chilled air. In refrigeration chambers for storing meat, the air temperature is maintained at −1 ... + 2 ºС, its speed should not exceed 0.2 ... 0.3 m / s, and the relative humidity should be within 82 ... 85%. Storage duration is 7 ... 20 days. The storage life of meat is influenced by the way it is cooled: the faster the meat is cooled, the longer it can be stored. Ripening of meat begins during the cooling process and ends during refrigerated storage. The ripening time of meat depends on the temperature. At 0 ° C, the duration of the beef ripening period is 8 ... 10 days, at + 10 ° C - about 5 days, and at temperature

Freezing and freezing meat

Meat and meat products are frozen in air, in salt solutions, in boiling refrigerants, in contact with cooled metal plates of freezers. There are two ways to freeze meat in the air: one-phase and two-phase. The one-phase method consists in freezing fresh meat at once. The two-phase method consists in pre-cooling the fresh meat to a temperature not higher than +4 ºС, and the already chilled meat is frozen to a temperature of -8 ºС and below. Freezing of meat of cattle, pork and lamb is most often carried out according to a two-phase method.

In industrial conditions, depending on the speed of the process, slow, intense and fast freezing is used (data on freezing are given below for the example of beef with a half carcass weight of 110 kg and without taking into account the cooling time).

Slow freezing is carried out at an air temperature of −18 ... −23 ºС, a speed of its movement of 0.1 ... 0.2 m / s and a relative air humidity of 90 ... 95%. The freezing time is 35 ... 40 h, the freezing speed is 0.2 ... 1.0 cm / h. Intensive freezing is carried out at an air temperature of −23 ... −30 ºС, a speed of its movement of 0.5 ... 0.8 m / s and at a relative humidity of 90 ... 95% for 28 hours. Freezing speed - 1, 0 ... 5.0 cm / h. Fast freezing is carried out with intensive air movement 1 ... 4 m / s, temperature -30 ...- 35 ºС for 18 hours. Freezing speed - 5 cm / h. In general, the duration of the freezing process depends on the size of the meat carcass or half carcass and the method of freezing.

Freeze meat in carcasses or half-carcasses in a pair state at a temperature in the chamber of -25 ...- 35 ºС or -18 ...- 23 ºС to a temperature in the thickness of the thighs of +1 ... +2 ºС. At the same time, the temperature in the surface layer of the carcass at a depth of 1 cm reaches −3 ... −5 ºС, and the thickness of the frozen layer is 2.0 ... 2.5 cm.

Meat and by-products intended for subsequent industrial processing into sausages and culinary products, after trimming and deboning, are formed into blocks 60 ... 150 mm thick and frozen in special quick-freezing machines.

Freezing of meat is carried out in freezers or tunnels in a state suspended from overhead tracks. When suspended, the thickest parts of the meat (thighs) are placed at the top, in the zone of maximum cooling air flow. Freezing carcasses are moved manually or by conveyors.

Carcasses of the same body condition and approximately the same weight are placed on each overhead track. The interval between carcasses and half carcasses is 30 ... 50 mm, which corresponds to the placement of two or three beef or three or four pork half carcasses or one frame with lamb carcasses on 1 running meter of the overhead track. Freezing rooms of a chamber type operate according to a cyclical schedule, a tunnel type - continuously. A promising direction in the development of technology for freezing meat is considered to be the refusal of freezing in carcasses and half carcasses in the air. Meat carcasses are cut into cuts, for which high-performance contact quick-freezers are used. Contact interaction of the product with a low-temperature surface provides a reduction in the process compared to the freezing process in air by 1.5 ... 2.0 times.

Freezing meat blocks between metal plates is most common. The formed blocks are sent to a plate freezer. The duration of freezing a block of boneless meat weighing 25 kg at -35 ºС to a temperature in the thickness of -8 ºС is 4 ... 5 hours.

Storage of frozen and slightly frozen meat. Frozen meat that has undergone refrigeration by single-phase or two-phase methods is put into storage if the temperature in the thigh is not higher than −8 ºС, and on the surface is close to the temperature of the storage chamber. The storage time for meat depends on the type of meat, temperature and availability of packaging.

Frozen meat, sorted by type and fatness, is stored in tightly formed stacks on floor grates or in rack pallets, which are installed in 2 ... 4 tiers using an electric forklift. Loading 1 m3 of the cargo volume of the storage chamber with frozen meat for beef in quarters 400 kg, in half carcasses - 300 kg, for pork in half carcasses - 450 kg, for lamb - 300 kg.

Weight loss (shrinkage) during storage of frozen meat depends on the fatness of raw materials, number of storeys and capacity of refrigerators, geographic zone and season; they amount to 0.05 ... 0.3% in one month. To reduce losses, meat is packed in polyethylene and other materials. In this case, shrinkage is reduced by 5 ... 8 times.

The air temperature in the frozen meat storage chamber is no higher than −12 ºС for short-term storage, and no higher than −18 ºС for long-term storage. The relative humidity in the chamber is maintained at 95 ... 98% with moderate air circulation at a speed not exceeding 0.2 ... 0.3 m / s. The shelf life of frozen meat is at a temperature of -12 ºС - 2 ... 8 months; at -18 ºС - 4 ... 12 months; at -25 ºС - 8 ... 12 months. Air temperature fluctuations in the chamber during storage should not exceed 2 ºС.

Frozen meat at −1 ... −2 ºС is stored suspended or in stacks with a total height of no more than 1.7 m. The duration of storage of frozen meat is allowed no more than 17 days.
The storage conditions for meat and offal in blocks are similar to those given above, but the shelf life of offal is two times less.