لخّصلي

hours.During an external examination, the shape of the veterinary surveillance marks is established, the presence of a drying crust, breakdowns of the fascia and muscles, stickiness and humidity, contamination, surface color, mold, etc.The consistency of fat and bone marrow is established by crushing between the fingers3.1.

hours. The neutralization of pork requires bringing the temperature to -100 ° C in
the thickness of the muscles and then keeping it at-120 ° C for 10 days or bringing
the temperature in the thickness of the muscles to-120 ° C and then keeping it at-
130 ° C for 4 days.
3. The salting. Neutralization of Finnish meat can also be done with strong
salting and subsequent aging in a strong brine for 20 days. At the same time, pork
fat is poorly absorbed by salt (salt concentration in it reaches no more than 3.5–
5%), while Finns die at a salt concentration of at least 7%, therefore, neutralization
of fennel from Finn is done by reheating it at a temperature of 1000C.
Sanitary assessment of meat
Sanitary assessment of meat is based on indicators of its freshness and data
of helminthological research.
Assessment of the freshness of meat is carried out according to the results of
organoleptic research, physico-chemical tests and bacterioscopy.

1. Organoleptic research is carried out during inspection of a batch of meat
   in a warehouse. At the same time, carcasses are examined, the state of muscle
   tissue, fat, bone marrow, tendons and articular surfaces are determined. During an
   external examination, the shape of the veterinary surveillance marks is established,
   the presence of a drying crust, breakdowns of the fascia and muscles, stickiness
   and humidity, contamination, surface color, mold, etc.
   The smell is determined on the surface and on a fresh incision, especially at
   the bone. The following techniques are also recommended:
   a) a knife, heated in boiling water, is stuck into the thickness of the meat to
   the bone, quickly removed and immediately determine the smell;
   b) a piece of meat cut near the bone is dipped in boiling water for 20-30 s,
   removed and the smell is immediately determined;
   c) evaluate the smell and quality of the broth during trial cooking.
   The consistency is determined by pressing a finger on the surface of a fresh
   incision, observing the rate of alignment of the resulting fossa. The consistency of
   fat and bone marrow is established by crushing between the fingers