METHOD OF PREVENTING SEMIFINISHED CUT MEAT FROM SPOILING

摘要

Use: biotechnology, the food industry and catering. Summary of the Invention: method for preventing spoilage of semifinished chopped meat comprises treating it with a UV 240-300 nm irradiation at a dose of 900 to 1200 watts. s / m2. The method is implemented using a source of ultraviolet radiation on a mercury quartz lamp at an irradiation distance with the semi 15-20 cm for 7-10 s.