Meat and Meat Products

• It is stored at temperatures just above the freezing temperature. If cooling is done as soon as possible, the development of mesophilic bacteria is prevented to the same extent.
• The ideal temperature for the cold storage of meat is between 4°C (±2).
• It is microbiologically important to reduce the temperature of the carcasses as soon as possible after slaughter. Ultraviolet rays can be used to extend the storage life of carcass meat in cold storage.
• Meat that is kept at 16°C for 16-20 hours after cooling matures and gains brittleness.
• Curing salts used in cured meats prevent the growth of psychrophilic bacteria. These meats can be stored in the cold for a longer period of time microbiologically. In addition, if pasteurization is applied to these products, the durability of the product is increased.