MySheen

Methods of prolonging the shelf life of mutton

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Fresh mutton, especially the carcass just slaughtered, is suitable for the reproduction and growth of bacteria because of its suitable temperature and rich nutrition. Especially in hot weather and seasons, it will deteriorate within a few hours under natural conditions, and sometimes it begins to change color and corruption before it is even delivered to the market or sold out. Based on this situation, mutton just slaughtered must be cooled or refrigerated in time for short-term storage, slaughtering and selling, so that the meat temperature can be reduced to below 5 degrees Celsius in time, so as to reduce bacterial contamination and prolong the shelf life.

Fresh mutton, especially just slaughtered carcass temperature appropriate, rich in nutrients, the most suitable for bacterial reproduction and growth. Especially in hot weather and season, it will spoil and deteriorate in a few hours under natural conditions, and sometimes it will begin to change color and decay before it is even sent to the market or sold out. Based on this situation, for just slaughtered mutton, whether it is short-term storage or fresh slaughter, it must be cooled or refrigerated in time to reduce the meat temperature to less than 5 degrees Celsius in time, so as to reduce bacterial contamination and prolong the shelf life.

 
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