Ebro

Ebro

CONTROL OF THE TECHNOLOGICAL PROCESS DURING THE PRODUCTION AND PROCESSING OF MEAT.

The most important physical parameters subject to control during the production and processing of meat are:

  • pH – value, temperature, humidity, salting.

The indicator for temperature is measured in the produced meat in the course of its cooling or deep freezing. The temperature of the meat and the other raw materials is controlled before the commencement of the process of grinding and cutting.