{"id":716,"date":"2017-05-02T08:40:54","date_gmt":"2017-05-02T08:40:54","guid":{"rendered":"http:\/\/www.bernadrefrigeracion.com\/?page_id=716\/"},"modified":"2018-11-13T08:26:29","modified_gmt":"2018-11-13T08:26:29","slug":"how-to-conserve-meat","status":"publish","type":"page","link":"https:\/\/www.josebernad.com\/en\/how-to-conserve-meat\/","title":{"rendered":"How to preserve meat"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1535363897648{margin-top: 60px !important;}” z_index=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_single_image image=”16302″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1535362253546{margin-top: 50px !important;}” z_index=””][vc_column width=”1\/2″][vc_column_text]<\/p>\n

COOLING ROOMS FOR MEAT<\/h2>\n

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Meat<\/strong> is a perishable product that requires a correct preservation at each stage before consumption.<\/p>\n

 <\/p>\n

An important point to obtain an apted\u00a0meat<\/strong>\u00a0for human consumption is to know and apply the different coolant techniques that guarantee the preservation, because meat requires ideal temperature, humidity, and air speed conditions.<\/p>\n

 <\/p>\n

By cooling the product, we reduce any possibility of physical, biochemical, or microbiological change that may affect to the\u00a0meat<\/strong>\u00a0quality.<\/div> <\/div> <\/div> [vc_column_text]<\/p>\n

TYPES OF MEAT<\/h2>\n

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Red meat<\/strong> includes cattle, sheep, or ox meat, being the main characteristic a more succulent meat and high levels of iron.<\/p>\n

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White meat<\/strong> includes birds and rabbit meat, having a high level of biologic proteins.<\/p>\n

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PRESERVATION<\/h2>\n

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Meat preservation<\/strong> starts in the slaughterhouse, where a correct cooling and storage in meat cooling rooms<\/strong> must be done, meat cannot leave the slaughterhouse without a proper cooling, only for exceptional and authorised cases.<\/p>\n

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When coolant temperature is lower than 4\u00baC microbes\u2019 metabolism is reduced, so it is recommended to maintain a lower temperature inside the room.<\/p>\n

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Regarding the frozen meat<\/strong> conservation, we need a temperature lower than -12\u00baC so we recommend\u00a0 a temperature around -18\u00baC.<\/p>\n

 <\/p>\n

It is recommended to defreeze meat slowly to avoid high meat leak, and ice break that may damage meat.<\/p>\n

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RH (relative humidity) inside the coolant room is really important, so excessive humidity favours fungus and bacteria to appear on the meat surface, on the opposite, with short humidity meat loses weight.<\/div> <\/div> <\/div> [\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1535450784340{margin-bottom: 100px !important;}” z_index=””][vc_column][vc_column_text]<\/p>\n

WHAT YOU MUST KNOW<\/h2>\n

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There isn\u2019t a regulated normative for the RH, but it must be around 85-90%.<\/p><\/div>

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Bacteria metabolism slow down as much lower the temperature is, same as muscle chemical reaction.<\/p><\/div>

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Carcass, half carcass and quarters transport should be done with coolant vehicles at a maximum temperature of 7\u00baC and 3\u00baC for waste.<\/p><\/div>

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It is essential to mantain the cold chain to guarantee the food security and to assure that products are in well conditions for the end consumer.<\/p><\/div>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1535363897648{margin-top: 60px !important;}” z_index=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_single_image image=”16302″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1535362253546{margin-top: 50px !important;}” z_index=””][vc_column width=”1\/2″][vc_column_text] COOLING ROOMS FOR MEAT [\/vc_column_text][vc_column_text] TYPES OF MEAT [\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text] PRESERVATION [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row”…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-716","page","type-page","status-publish","hentry"],"yoast_head":"\nHow to conserve Meat ? \u2022 Bernad Refrigeracion<\/title>\n<meta name=\"description\" content=\"? 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