Requirements for meat quality of beef and mutton slicer
1. Before using the beef and mutton slicer to cut beef and mutton, the beef and mutton need to be processed: the carcass is directly packaged and frozen after being cut in half; the carcass is divided, deboned, packaged, and frozen after being boxed; the carcass is divided, deboned and then frozen Disk freezes.
2. Lower the temperature of the meat to below -18°C, most of the water in the meat will form ice crystals;
3. The temperature at which stable nuclei are formed, or the lower temperature that starts to rise is called the critical temperature or supercooling temperature.
The beef and mutton slicer needs to be regularly maintained, and its blades should be replaced regularly, so as to ensure that the meat quality is better, the better meat slices can be cut, and the equipment can be used for a longer time.