Meat quality requirements 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 cut in half and then packaged and frozen directly; the carcass is divided, deboned, packaged, and then frozen in boxes; The plate freezes.

2. Lower the temperature of the meat to below -18°C, and most of the water in the meat will form ice crystals;

3. The temperature at which a stable crystal nucleus is formed, or the lower temperature at which it begins to rise, is called the critical temperature or supercooling temperature.

The beef and mutton slicer needs regular maintenance and maintenance work, and its blades should also be replaced regularly, so as to ensure better meat quality and better meat slices, and the longer the equipment can be used.