Frozen meat and meat products
Storage of raw meat is possible only after cooling it quickly up to the temperature 0˚C-2˚C and keeping it in this temperature in the air with humidity of 85-90%. The time of storage in such conditions is up to 15 days. Raw meat can be stored in controlled atmosphere, bilaterally regulated at the CO2 concentration of 10-12% volume. The time of storage in such conditions is lengthen up to 40 days. Storage of meat in the atmosphere enriched in oxygen is also possible. It activates the creation of oxymoglobine and improves its commercial value.
Requirements concerning the storage of frozen meat and frozen meat products are shown in the table.
| Name of goods | Temperature [°C] |
Air circulation | Storage time [months] |
|---|---|---|---|
| Pork half-carcass- Completed and not completed |
-22,1 up to -30 | Not defined | 12 |
| -18,1 up to -22 | Natural , periodically forced | 10 | |
| -14,1 up to -18 | Natural and forced | 8 | |
| -10 up to -14 | Forced | 6 | |
| Bacon – raw, hams and raw shoulders-loose, small fat |
-22,1 up to -30 | Not defined | 8 |
| -18,1 up to -22 | Natural , periodically forced | 6 | |
| Essential parts – packed (pork) | -22,1 up to -30 | Not defined | 14 |
| -18,1 up to -22 | Natural , periodically forced | 12 | |
| Packed lard | -22,1 up to -30 | Not defined | 14 |
| -18,1 up to -22 | Natural , periodically forced | 12 | |
| -14,1 up to -18 | Natural and forced | 8 | |
| Beef- (quarter-carcass)- whole or not-completed |
-22,1 up to -30 | Not defined | 18 |
| -18,1 up to -22 | Natural , periodically forced | 15 | |
| -14,1 up to -18 | Natural and forced | 9 | |
| -10 up to -14 | Forced | 6 | |
| Heifer and bullocks-quarter-carcass- completed and not completed |
-22,1 up to -30 | Not defined | 15 |
| -18,1 up to -22 | Natural , periodically forced | 12 | |
| -14,1 up to -18 | Natural and forced | 6 | |
| -10 up to -14 | Forced | 3 | |
| Essential parts – packed (beef) | -22,1 up to -30 | Not defined | 15 |
| -18,1 up to -22 | Natural , periodically forced | 12 | |
| -14,1 up to -18 | Natural and forced | 9 | |
| -10 up to -14 | Forced | 6 | |
| Small meat – packed (beef and pork) | -22,1 up to -30 | Not defined | 15 |
| -18,1 up to -22 | Natural , periodically forced | 12 | |
| -14,1 up to -18 | Natural and forced | 10 | |
| Veal, mutton (carcasses or elements) | -22,1 up to -30 | Not defined | 9 |
| -18,1 up to -22 | Natural , periodically forced | 6 | |
| -14,1 up to -18 | Natural and forced | 4 | |
| Giblets- packed | -22,1 up to -30 | Not defined | 8 |
| -18,1 up to -22 | Natural , periodically forced | 6 | |
| -14,1 up to -18 | Natural and forced | 4 | |
| incl. lungs, udders and spleens |
-22,1 up to -30 | Not defined | 5 |
| -18,1 up to -22 | Natural , periodically forced | 3 | |
| Glands in membranes and marrow |
-22,1 up to -30 | Not defined | 8 |
| -18,1 up to -22 | Natural , periodically forced | 6 | |
| -14,1 up to -18 | Natural and forced | 4 | |
| Horsemeat- quarter- carcass or sides | -22,1 up to -30 | Not defined | 10 |
| -18,1 up to -22 | Natural , periodically forced | 8 | |
| -14,1 up to -18 | Natural and forced | 6 | |
| -10 up to -14 | Forced | 4 |