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Beef and mutton slicer’s requirements for meat quality

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.

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