Storage of semi-finished products. Storage of semi-finished and prepared food

For semi-finished meat products use a variety of consumer packaging. For minced meat, natural and chopped semi-finished products, trays-liners (substrates) are widely used, followed by wrapping the product with a polymer film, as well as boxes made of cardboard or a combined material. Minced meat and chopped steak are packed on automatic machines in parchment, laminated aluminum foil. Portions of small-sized natural and portion semi-finished products non-standard mass is packed in napkins made of cellophane, parchment, subparchment, polyethylene film and in bags made of polymeric film materials. Packages from polymer materials used for packing dumplings, frozen chopped semi-finished products. Pelmeni are also packed in cardboard boxes.

Portion natural and breaded semi-finished products for Catering and retail trading network they are laid on the liners of plank, plywood, aluminum, polymer multi-turn boxes without wrapping in one row, semi-obliquely so that one semi-finished product is partially under the other. Each box should contain no more than three inserts. Boxes must allow air to enter when the lid or insert is closed.

Large-sized (boneless), portioned and small-sized semi-finished products produced according to specifications can be packed under vacuum.

The labeling of consumer packaging, in addition to the information required for all meat products, must contain the following information: thermal state of the semi-finished product (chilled, frozen); date of manufacture and date of packaging, and for especially perishable and time (hour) of completion technological process; cooking method.

Transport containers for semi-finished products are reusable boxes (polymer, aluminum, wooden), packaging equipment. In addition, for frozen, as well as vacuum-packed semi-finished products, corrugated cardboard boxes are used.

Transport markings for frozen semi-finished products must have handling signs: "Compliance with the temperature range" or "Perishable goods".

Meat semi-finished products are transported by refrigerator cars or vans with an isothermal body (with one-way communication). Frozen semi-finished products are also transported by refrigerated railway and other modes of transport.

Cooling and storing meat in a chilled state is the most advanced method of preserving them. Cooling significantly delays enzymatic and microbiological processes in meat and offal. During the period of mass slaughter of livestock, in addition to chilled, cooled meat comes into trade. However, chilled meat is less suitable for cooking than chilled meat.

The meat is cooled in special chambers at a temperature of about 0 ° C and high relative humidity. Cooling starts at negative temperature, then as the meat cools, the air temperature is increased. Cooling is completed when the temperature in the thickness of the meat reaches from 0 ° to 4 ° C.

When meat is cooled, which lasts from 16 to 30 hours, physical and biochemical processes take place.

As a result of biochemical processes, muscle tissue contracts somewhat, loses elasticity and becomes elastic. The surface of the tissue becomes brighter due to the conversion of myoglobin to oxymyoglobin.

Physical processes are manifested in the shrinkage of meat. The loss of meat mass due to moisture evaporation is, depending on the cooling methods, from 1 to 2.8%. Properly chilled meat is characterized by the presence of a drying crust, the color of chilled beef is bright red, pork is pale pink and lamb is dark red. Beef meat has a specific smell, pork has almost no smell. The consistency of all types of meat is elastic, the muscles do not secrete meat juice with light pressure.

Chilled meat is sent mainly to retail, and is also used in the production of boiled sausages and chopped semi-finished products.

When storing chilled meat, it is necessary to maintain its temperature at a constant level. The fluctuation of the ambient temperature leads to a deterioration in quality, an increase in losses and significantly reduces the duration of meat storage due to moisture condensation on its surface. Even a small change in air temperature at high relative humidity is enough to reach the dew point and moisten the surface of the carcasses. During storage of meat, some evaporation of moisture occurs, but this process is undesirable. To reduce losses due to evaporation of moisture, air circulation is reduced. However, low circulation leads to air stagnation and the development of microbiological processes - sliming and molding of meat. Therefore, the intensity of air circulation is created such as to slow down the development of microbes. It is recommended to store chilled meat at 0°C, 80-85% relative humidity and air circulation within 0.1 m/s. Under these conditions, the duration of storage of beef is up to 15-20 days, and pork and lamb - up to 10-15 days.

The loss of meat mass depends not only on the temperature and humidity conditions, but also on its type, fatness and specific surface area. Meat carcasses covered with a layer of fat evaporate moisture less, meat in small cuts, having a large specific surface area, evaporates moisture more. Carcasses of meat of high fatness and with a lower specific surface area are stored for a longer period.

Due to the relatively limited shelf life of chilled meat, methods have been developed for storing it in a frozen state, in an atmosphere with the addition of carbon dioxide, using ultraviolet rays, antibiotics and penetrating radiation. However, these methods have not received wide industrial application.

The relatively limited shelf life of chilled meat makes it necessary to freeze it. Long-term storage of frozen meat is possible at temperatures below - 10 ° C. Chilled meat or without preliminary cooling is frozen. The production and storage of frozen meat is associated with additional costs for freezing and maintaining the required storage conditions. In addition, during freezing and storage, loss of meat is inevitable.

Frozen meat is inferior in quality to chilled meat. As frozen meat is stored, both organoleptic characteristics and nutritional value deteriorate due to partial loss of vitamins, protein denaturation and fat spoilage. However, the freeze remains best method canning to significantly extend the shelf life of meat. Frozen meat also has some advantages. Such meat in the form of blocks or small packaging of portions of semi-finished products is easy to transport and store in trade enterprises, at home and use in sausage production without defrosting.

Freezing of meat is carried out mainly at a temperature of -18; -25 ° C, but much more is used. low temperatures to -40 ° C. Freezing is carried out in freezers and freezers.

When meat is frozen, the bulk of the water and tissue fluid passes into a crystalline state, so the muscle tissue becomes hard, and the fat acquires a crumbly texture. Microbiological processes in frozen meat stop, and enzymatic processes slow down sharply.

The quality of frozen meat and the reversibility of the freezing process are affected by both the initial state of the meat - the depth of the ripening process, and the speed of freezing. Increasing the freezing speed has a positive effect on the quality of thawed meat. The natural loss during freezing of chilled meat to -15 ° C in the thickness of the muscles at an air temperature of -23 ° C, depending on the type of meat, ranges from 0.72 to 1.82%.

Frozen meat, tightly packed in stacks, is stored in chambers equipped with brine or direct evaporation refrigerant batteries. Storage is accompanied by a loss of mass and a change in the quality of the meat. The surface of muscle tissue is gradually dehydrated and becomes porous. Recrystallization associated with the growth of some crystals at the expense of others leads to deformation and partial destruction of muscle fibers. Adipose tissue changes color, goes rancid and gives bad taste meat. The state of proteins changes, their aging process occurs, leading to a decrease in the water-holding capacity of thawed meat. Most fat-soluble vitamins are destroyed, except for vitamin A. Water-soluble vitamins are less susceptible to destruction, with the exception of vitamins found in organ meats. The shelf life of frozen meat depends on the temperature, type of meat and its fatness.

At a temperature of -18°C and relative humidity close to 100%, beef and lamb can be stored for up to 12 months, pork in the skin - up to 8 months, skinless - 6 months and offal - no more than 6 months. At a temperature of - 23 ° C, the duration of meat storage increases to 18 months.

For better preservation of frozen meat, the possibility of evaporation of moisture from its surface is minimized. The natural loss decreases with an increase in relative humidity and a decrease in the rate of air circulation. AT summer period shrinkage as a result of increased heat transfer through the walls of the refrigerator chambers can increase significantly. The average shrinkage during storage of frozen meat is 0.3--0.5% for each month during the first two months, then decreases to 0.1%.

In stores and bases, the shelf life of chilled and frozen meat is significantly reduced due to changing thermal conditions. The shelf life of chilled and frozen meat at a temperature of 0--6 ° C is up to 3 days; at a temperature of about 0 ° C, frozen meat can be stored for up to 5 days; at a temperature not exceeding 8 ° C, chilled and frozen meat is stored for no more than 2 days.

Culinary products are perishable products.

The terms of their implementation (since the end of the technological process) at a temperature not exceeding 6 ° C are as follows: fried, boiled, stuffed products - 36 hours, aspic - 12, pies - 24 (in the absence of cold - 12 hours), frozen products-- 24 hours.

Smoked products are prepared from the carcasses of chickens, turkeys and geese, mainly in the fatness category. Salted carcasses are smoked at a high temperature (up to 80 ° C), cooled and wrapped in cellophane.

Pack meat culinary products of one name when sent to the distribution network in clean metal or wooden boxes.

Store culinary products, depending on the name, at a temperature of 0-8 ° C from 12 to 48 hours, and frozen at a temperature of -18 ° C - up to 3 months.

Freezing dough and dough pieces slows down their fermentation process, which makes it possible to preserve their quality for a longer time.
In a number foreign countries(USA, England, etc.) in last years use cooling and freezing of semi-finished bakery and flour confectionery products. Approximately half of the total volume of frozen products is frozen at the dough preparation stage.
The quality of the dough when frozen depends on its preparation method, the amount of yeast, the speed of freezing and other factors.
Of great importance is the selection of the mode of freezing and storage of semi-finished products. Freeze the dough prepared by the sponge and non-dough methods.
It has been established that the quality finished products the duration of the fermentation of the dough before freezing has a great influence. Studies conducted in the USA have shown that the quality of frozen doughless dough is better, the less prolonged fermentation it was subjected to prior to freezing.
The most widespread is the freezing of semi-finished products formed immediately after kneading. It has been established that the best results are obtained if the temperature of the dough before freezing does not exceed 18-21 °C. The duration of freezing of buns in this case is 35 minutes at a temperature in the freezer of -30 °C. Frozen semi-finished products can be stored at -23 °C for about 6 months.
The quality of the frozen dough depends on the duration of fermentation of the dough and dough, the amount and method of adding yeast, the temperature of the dough and dough, the dough recipe and other factors.
Freezing semi-finished products prepared in the sponge method shows that this dough is less stable due to a decrease in yeast activity.
When cold processing dough Special attention should be given to preserving the activity of the yeast and its ability to loosen the dough after freezing and thawing, which ultimately allows you to get good quality products.
A study of the structure of dough sections using a scanning electron microscope after storage for 2 months in a frozen state (at -18 °C) and thawed for 1 hour (at 30 °C) showed that partial destruction of yeast cells occurs during freezing and thawing. In this regard, the duration of proofing dough pieces increases.
With a decrease in the viability of yeast, the consistency of the dough becomes sticky, stretching. This is explained by the content in such a test in the free state of reducing substances (glutathione), which are released as a result of the death of yeast cells. The negative effect of glutathione can be reduced by the addition of potassium bromate. In addition, to increase the looseness of the dough, you can increase the amount of added yeast.
Abroad, fast and slow freezing of semi-finished products is used. For freezing yeast dough it is considered preferable to use quick freezing due to the fact that increasing the speed of freezing helps to better preserve the activity of the yeast.
The highest quality indicators of products were obtained with an increase in the amount of yeast to 3.5%, a decrease in the duration of fermentation of the dough to 1 hour, and cooling of the dough before kneading the dough to -16/-18 °C (Table 69).

The quality of test semi-finished products improves when sugar, fat, natural or skimmed milk powder, and improvers are added to them according to the recipe.
Studies of the effect of freezing and thawing on the rheological properties of the dough using an extensograph show that after two months of storing the dough frozen (-18 ° C) and defrosting at 30 ° C for 1 hour, a significant improvement in the quality of baked bread was obtained using stearol-2- sodium lactylate in an amount of 0.5% together with KBrO3 and ascorbic acid. The use of improvers increased the dimensional stability of the dough and reduced its extensibility during the defrosting period.
Freezing and storage of semi-finished products for bakery products associated with increased energy costs. Therefore, freezing is advisable in cases where it is necessary to long-term storage. With a short shelf life of semi-finished products (up to 3 days), their cooling should be used.

Materials "Cooking minced meat" Quality requirements. Shelf life of semi-finished meat products

The surface of the pieces of semi-finished products should be airless, the color and smell should be characteristic of benign meat. There should be no coarse tendons, cartilage, pieces of pulp and connective tissue - no more than 10%.

Portioned semi-finished products should be cut across the muscle fibers. Semi-finished products from chopped mass must have the correct shape. The surface is evenly coated with breading, torn and broken edges are not allowed. The mass on the cut is homogeneous, with a smell characteristic of benign meat with spices. Chopped semi-finished products are produced in accordance with OST 49121-78. It is not allowed to have any signs of damage, sunburn.

Prepared semi-finished products are stored at a temperature not exceeding 6°C. Large-sized semi-finished products are placed in one row on baking sheets and stored for no more than 48 hours. Portion semi-finished products are placed on baking sheets in one row on the edge at an angle of 30 °, natural semi-finished products are stored for no more than 36 hours, breaded - no more than 24 hours. Small-sized semi-finished products are placed in baking sheets with a layer of 5 cm and stored for no more than 24 hours, chopped meat- no more than 6 hours. Products from the cutlet mass are placed in one row on a baking sheet sprinkled with browning and stored at a temperature of 6-8 ° C for no more than 12 hours. Uncut bones are stored for no more than 3-5 hours.

According to good quality meat is divided into fresh, dubious freshness and stale. Only benign (fresh) meat and meat products are allowed for acceptance and sale, in which there are no signs of microbial spoilage. In a retail trade network and production conditions, the good quality of meat, as a rule, is established organoleptically according to the indicators and methods given in GOST 7269-79, which also indicates the methods of sampling for research.

Fresh meat, be it beef, lamb or pork, has a drying crust of a pale pink or pale red color on the surface of the carcass, while a thawed carcass has a red color; the fat is soft, partially colored bright red. The smell is specific, characteristic of each species fresh meat. The fat should not smell of salting or rancidity, the color and texture should be characteristic of each type of meat. The broth is clear and fragrant.

Meat of dubious freshness has signs of the initial stage of spoilage. The surface of the carcass is moist in places, slightly sticky, darkened. The muscles on the cut are moist, leave a wet spot on the filter paper, slightly sticky, dark red; in thawed meat, meat juice flows from the surface of the cut, slightly cloudy. The consistency of meat on the cut is less dense and less elastic than that of fresh meat. The smell is slightly sour or musty. The fat is soft, slightly sticky to the fingers, grayish-matte in color, slightly loosened in thawed meat. Tendons are less dense than in fresh meat, dull white color; articular surfaces slightly covered with mucus. The broth is clear or cloudy, with an odor not characteristic of fresh broth. Meat of dubious freshness is not allowed for sale, and the issue of its use for processing is decided by the sanitary supervision authorities.

Stale meat is characterized by a strongly dried carcass surface covered with grayish-brown mucus or mold. The muscles on the cut are moist, sticky, red-brown; in thawed meat, cloudy meat juice flows from the surface of the cut. The smell is sour, musty or slightly putrefactive. Fat of a grayish-matte shade, smears when crushed; pork fat may not be covered large quantity mold.

Meat of dubious freshness and stale meat not only has unsatisfactory organoleptic characteristics, but can be a source of food poisoning, since along with putrefactive microflora, it can also contain pathogenic bacteria.

A correct assessment of the good quality of meat is necessary to establish the quality of meat products, their shelf life and processing methods. Numerous studies of our and foreign scientists are devoted to the development of objective, fast and affordable methods for establishing the initial stage of spoilage of meat and meat products.

meat quality requirements

After post-mortem processing, carcasses, half-carcasses and quarters must arrive at public catering establishments without contamination, fringes, bruises, bruises, blood clots and remnants of internal organs. The exception is carcasses of veal, lamb and goat meat, which leave the kidneys and perirenal fat. Frozen meat must also be free of snow and ice. On beef carcasses, trimmings and breakdowns of subcutaneous fat are allowed, not exceeding 15% of the surface area of ​​a half carcass or quarter; veal, lamb and goat meat - 10% of the entire surface of the carcass. For pork, the number of trimmings should not exceed 10%, and the amount of subcutaneous fat stripping should not exceed 15% of the surface area of ​​the carcass or half carcass. The meat, depending on the good quality, can be fresh, dubious. freshness and stale. Only fresh meat should be sold for sale. Fresh meat is characterized by the following features.

Fresh chilled meat - beef, lamb, pork - should have a dry superficial drying crust from pale pink to pale red. The surface of a fresh incision is slightly moist but not sticky. certain color for each type of meat. Meat juice is clear. The consistency is elastic, i.e. the dimple formed after pressing a finger on the meat quickly disappears. The smell is characteristic of the type of meat, without signs of spoilage. The smell is determined on the surface of the carcasses in the area of ​​​​the cut and in the thickness of the muscles near the bones, since spoilage occurs faster in this place. Beef fat is hard, crumbles when crushed, from white to yellow color; lamb fat is quite dense, white; pork fat is soft, elastic, white to pale pink. The smell of fat is not salty and not rancid. The bone marrow is elastic, yellow, shiny at a break, fills the entire cavity of tubular bones and does not lag behind their edges. The tendons are smooth, dense, elastic. The surface of the joints is smooth and shiny. Interarticular synovial fluid is transparent. The broth obtained by boiling chilled meat is transparent, fragrant, with a large amount of fat on the surface.

Fresh frozen meat has a normal color surface, but with a brighter hue than chilled meat. The surface of the cut is pinkish-gray due to the presence of ice crystals; a spot of bright red color appears at the point of contact with fingers or a warm knife. The consistency is firm, the sound when tapped with a solid object is clear. The color of beef fat is ~ white to light yellow, while that of pork and lamb is white. Frozen meat has no smell. When thawed, the smell characteristic of this type of meat appears, but without the characteristic aroma of ripe meat. To determine the smell, a heated knife blade is inserted deep into the muscle tissue towards the bones. The tendons are dense, white with a grayish-yellowish M shade. Broth from frozen meat is cloudy, with a large amount of gray-red foam and without the characteristic aroma characteristic of chilled meat broth.

Meat of dubious freshness has a weathered or sticky surface, moistened in places, dark in color. On section, the muscle tissue is dark red, moist, and slightly sticky. The consistency is not sufficiently dense and elastic, the fossa after pressing is restored slowly and not always completely. Meat juice is cloudy. The smell is slightly sour or with a hint of mustiness (in the area of ​​the cut, along the edges of the flank and near the bones of the cuts). Greyish-matte honey agaric fat, with a slight smell of salting, in beef and lamb fat is smeared and sticks to hands. The bone marrow is softer than that of fresh meat, somewhat behind the edges of the bone, dull white or gray, without shine on the break. The tendons are slightly softened, white or gray in color and without shine. The surface of the joints is slightly mucous. The interarticular fluid is cloudy. The broth from such meat is cloudy, non-aromatic, sometimes even with a musty smell, the drops of fat are very small, with a greasy smell and taste. Meat of dubious freshness is not allowed for sale. Stale meat has a very dry surface, gray or greenish in color, often with mucus or mold. On the cut, it is wet and sticky, dark in color with a greenish or grayish tinge. The consistency is flabby, the hole after pressing is not restored. A putrid smell is felt in the topsche of muscle tissue. The fat is gray in color, with a strongly greasy or rancid odor. Bone marrow of a smearing consistency, dirty gray color. The tendons are soft, grayish in color. Articular surfaces are covered with mucus. The broth is cloudy, with a lot of foam flakes, with bad smell. Stale meat cannot be sold and used for food.

Materials "Cooking minced meat" Quality requirements. Shelf life of semi-finished meat products

The surface of the pieces of semi-finished products should be airless, the color and smell should be characteristic of benign meat. There should be no coarse tendons, cartilage, pieces of pulp and connective tissue - no more than 10%.

Portioned semi-finished products should be cut across the muscle fibers. Semi-finished products from chopped mass must have the correct shape. The surface is evenly coated with breading, torn and broken edges are not allowed. The mass on the cut is homogeneous, with a smell characteristic of benign meat with spices. Chopped semi-finished products are produced in accordance with OST 49121-78. It is not allowed to have any signs of damage, sunburn.

Prepared semi-finished products are stored at a temperature not exceeding 6°C. Large-sized semi-finished products are placed in one row on baking sheets and stored for no more than 48 hours. Portion semi-finished products are placed on baking sheets in one row on the edge at an angle of 30 °, natural semi-finished products are stored for no more than 36 hours, breaded - no more than 24 hours. Small-sized semi-finished products are placed in baking sheets with a layer of 5 cm and stored for no more than 24 hours, minced meat - no more than 6 hours. Products from the cutlet mass are placed in one row on a baking sheet sprinkled with browning and stored at a temperature of 6-8 ° C for no more than 12 hours. Uncut bones are stored for no more than 3-5 hours.

According to good quality meat is divided into fresh, dubious freshness and stale. Only benign (fresh) meat and meat products are allowed for acceptance and sale, in which there are no signs of microbial spoilage. In a retail trade network and production conditions, the good quality of meat, as a rule, is established organoleptically according to the indicators and methods given in GOST 7269-79, which also indicates the methods of sampling for research.

Fresh meat, be it beef, lamb or pork, has a drying crust of a pale pink or pale red color on the surface of the carcass, while a thawed carcass has a red color; the fat is soft, partially colored bright red. The smell is specific, characteristic of each type of fresh meat. The fat should not smell of salting or rancidity, the color and texture should be characteristic of each type of meat. The broth is clear and fragrant.

Meat of dubious freshness has signs of the initial stage of spoilage. The surface of the carcass is moist in places, slightly sticky, darkened. The muscles on the cut are moist, leave a wet spot on the filter paper, slightly sticky, dark red; in thawed meat, meat juice flows from the surface of the cut, slightly cloudy. The consistency of meat on the cut is less dense and less elastic than that of fresh meat. The smell is slightly sour or musty. The fat is soft, slightly sticky to the fingers, grayish-matte in color, slightly loosened in thawed meat. The tendons are less dense than those of fresh meat, matte white in color; articular surfaces slightly covered with mucus. The broth is clear or cloudy, with an odor not characteristic of fresh broth. Meat of dubious freshness is not allowed for sale, and the issue of its use for processing is decided by the sanitary supervision authorities.

Stale meat is characterized by a strongly dried carcass surface covered with grayish-brown mucus or mold. The muscles on the cut are moist, sticky, red-brown; in thawed meat, cloudy meat juice flows from the surface of the cut. The smell is sour, musty or slightly putrefactive. Fat of a grayish-matte shade, smears when crushed; pork fat may be covered with a small amount of mold.

Meat of dubious freshness and stale meat not only has unsatisfactory organoleptic characteristics, but can be a source of food poisoning, since along with putrefactive microflora, it can also contain pathogenic bacteria.

A correct assessment of the good quality of meat is necessary to establish the quality of meat products, their shelf life and processing methods. Numerous studies of our and foreign scientists are devoted to the development of objective, fast and affordable methods for establishing the initial stage of spoilage of meat and meat products.

meat quality requirements

After post-mortem processing, carcasses, half-carcasses and quarters must arrive at public catering establishments without contamination, fringes, bruises, bruises, blood clots and remnants of internal organs. The exception is carcasses of veal, lamb and goat meat, which leave the kidneys and perirenal fat. Frozen meat must also be free of snow and ice. On beef carcasses, trimmings and breakdowns of subcutaneous fat are allowed, not exceeding 15% of the surface area of ​​a half carcass or quarter; veal, lamb and goat meat - 10% of the entire surface of the carcass. For pork, the number of trimmings should not exceed 10%, and the amount of subcutaneous fat stripping should not exceed 15% of the surface area of ​​the carcass or half carcass. The meat, depending on the good quality, can be fresh, dubious. freshness and stale. Only fresh meat should be sold for sale. Fresh meat is characterized by the following features.

Fresh chilled meat - beef, lamb, pork - should have a dry superficial drying crust from pale pink to pale red. The surface of a fresh cut is slightly moist, but not sticky, of a specific color for each type of meat. Meat juice is clear. The consistency is elastic, i.e. the dimple formed after pressing a finger on the meat quickly disappears. The smell is characteristic of the type of meat, without signs of spoilage. The smell is determined on the surface of the carcasses in the area of ​​​​the cut and in the thickness of the muscles near the bones, since spoilage occurs faster in this place. Beef fat is hard, crumbles when crushed, from white to yellow; lamb fat is quite dense, white; pork fat is soft, elastic, white to pale pink. The smell of fat is not salty and not rancid. The bone marrow is elastic, yellow, shiny at a break, fills the entire cavity of tubular bones and does not lag behind their edges. The tendons are smooth, dense, elastic. The surface of the joints is smooth and shiny. Interarticular synovial fluid is transparent. The broth obtained by boiling chilled meat is transparent, fragrant, with a large amount of fat on the surface.

Fresh frozen meat has a normal color surface, but with a brighter hue than chilled meat. The surface of the cut is pinkish-gray due to the presence of ice crystals; a spot of bright red color appears at the point of contact with fingers or a warm knife. The consistency is firm, the sound when tapped with a solid object is clear. The color of beef fat is ~ white to light yellow, while that of pork and lamb is white. Frozen meat has no smell. When thawed, the smell characteristic of this type of meat appears, but without the characteristic aroma of ripe meat. To determine the smell, a heated knife blade is inserted deep into the muscle tissue towards the bones. The tendons are dense, white with a grayish-yellowish M shade. Broth from frozen meat is cloudy, with a large amount of gray-red foam and without the characteristic aroma characteristic of chilled meat broth.

Meat of dubious freshness has a weathered or sticky surface, moistened in places, dark in color. On section, the muscle tissue is dark red, moist, and slightly sticky. The consistency is not sufficiently dense and elastic, the fossa after pressing is restored slowly and not always completely. Meat juice is cloudy. The smell is slightly sour or with a hint of mustiness (in the area of ​​the cut, along the edges of the flank and near the bones of the cuts). Greyish-matte honey agaric fat, with a slight smell of salting, in beef and lamb fat is smeared and sticks to hands. The bone marrow is softer than that of fresh meat, somewhat behind the edges of the bone, dull white or gray, without shine on the break. The tendons are slightly softened, white or gray in color and without shine. The surface of the joints is slightly mucous. The interarticular fluid is cloudy. The broth from such meat is cloudy, non-aromatic, sometimes even with a musty smell, the drops of fat are very small, with a greasy smell and taste. Meat of dubious freshness is not allowed for sale. Stale meat has a very dry surface, gray or greenish in color, often with mucus or mold. On the cut, it is wet and sticky, dark in color with a greenish or grayish tinge. The consistency is flabby, the hole after pressing is not restored. A putrid smell is felt in the topsche of muscle tissue. The fat is gray in color, with a strongly greasy or rancid odor. Bone marrow of a smearing consistency, dirty gray color. The tendons are soft, grayish in color. Articular surfaces are covered with mucus. The broth is cloudy, with a lot of foam flakes, with an unpleasant odor. Stale meat cannot be sold and used for food.