SAFETY OF MINCED FOR SALE IN SUPERMARKETS

Abstract

In supermarkets, official doctors of veterinary medicine carry out state risk-oriented control over the safety and quality of chilled and frozen minced meat, which are sold to the average consumer. One of the important indicators of the safety of minced meat is its degree of bacterial insemination, which depends on the shelf life, storage conditions and temperature regime. Minced meat is sold at the temperature in the middle of the product: chilled not higher than 8 ºС; frozen − no higher than minus 10 ºС. Cooled semi-finished products are stored at a temperature from 0 ºС to 6 ºС and a relative humidity of 76±2 %, their shelf life is no more than 12 hours from the end of the technological process. The shelf life of frozen minced meat at a temperature no higher than minus 10 ºС is no more than 30 days.