Beef and mutton slicer’s requirements for meat quality
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 split in half; the carcass is divided, deboned, packaged, and frozen after being boxed; the carcass is divided, deboned and then frozen The disk freezes.
2. Reduce the temperature of the meat to below -18°C, and most of the moisture in the meat will form ice crystals.
3. The temperature at which a stable nucleus is formed, or the lower temperature at which it starts to rise, is called the critical temperature or supercooling temperature.