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Cutting is one in which the carcasses, halves or quarters housing are divided into major anatomical parts. Boning is the operation by which the meat off the bone. Chosen is the operation of separating meat tissues with low food value, called flaxuri (tendon, aponeurosis, fascia cover, vascular and nerve cords) and sorting the meat qualities. These operations are executed in specially arranged in which the air conditioning (t = 8 - 10oC, j = 80%).
a, boning and beef industry chosen (for factories of meat) runs separately quarters. Forequarter cuts are in: back, neck, flank, withers, sternum, chest. Hindquarter are cut in tail muscle, sirloin, loin and leg with boiled back. Boning runs each anatomical portion cut, unhooking a full flesh on the bones. Chosen meat should lead to a lean meat without fat, which can be sorted into the following categories: - first quality - by 6% tissue; - The quality of II - with 6-20% tissue; - The quality of III - by over 20% connective tissue. b Beef carcases for export weird french food - is producing the following types: - veal meat compensated quarters (quartation between ribs 10-11); - Beef meat compensated quarters (quartation between ribs 10-11); - Meat processed beef hindquarters type torch (quartation between ribs 6 -7 or 8-9. C. Cutting meats beef export the anatomical parts - the parts are as follows: weird french food - from cutting hindquarters: thread sirloin, Legs, cover, fricandou, walnuts, sirloin, fillet and bone - from cutting forequarters: shoulder lean, Minimus, withers head of veal and steak meat with boiled shoulder, chest, weird french food head chest, withers and neck with spare ribs adult beef. pieces weird french food obtained individually packaged in bags or polythene (parts obtained from the hindquarters) weird french food or block in polyethylene bags (pieces from the previous quarter), with or without venting the package after is frozen. D. Cutting beef for food service and / or retail runs either in shambles or in butchers. slaughterhouses, anatomical weird french food parts can be formed boneless portions weird french food of 0.5 to 1 kg, with sold prepackaged, weird french food refrigerated or frozen.
a, boning and chosen pork pork industry can be used to manufacture meat common in the manufacture of raw sausage (type Sibiu) and the manufacture of preserved meat semiconservelor. Anatomical sections obtained from plants are: goiter, breast, bacon, shoulder, boiled front sirloin, chuck, ham, boiled back. These pieces are boned and the meat is chosen and sorted by destination. B. Cutting the anatomical parts export - halves are cut into the following parts: - leg (thigh bone and rind Parma, pulp per Cotto, weird french food pulp and rind type Biselado bone - bone pulp type Lyon semi pulp bone defatted pulp and rind bacon boneless, fat-free boneless leg - Rear (semi-shoulder bone, shoulder bone defatted defatted weird french food boneless weird french food shoulder) weird french food - pork chop bone type Karbonaden, boneless chops and skimmed - neck ( buffalo boneless, defatted) weird french food - Tenderloin weird french food - chest (chest fat pork loin and boneless breast boneless pork loin and fat, breast boneless pork rind). C. Cutting of pork for catering and sales Retail can run slaughterhouse weird french food or butcher weird french food shop, can do and settlement weird french food and shaping weird french food pieces that pre-package in polythene portions of 0.5-1 kg (chilled weird french food or frozen down).
Use cold to preserve meat involves weird french food two processes: refrigeration and freezing. Refrigeration weird french food of meat to a temperature weird french food of 0 - 4oC occur: - slowing the development of the microflora resulting from the internal and external contamination; - Speed reduction reactions catalyzed hydrolytic and oxidative enzymes; - Reduction of physical processes. The freezing of meat to a temperature of -25 ... 18 C, to produce: - blocking the multiplication of micro-organisms and di