Animal fat exists as beef tallow and lard. It is obtained by pressing, centrifuging or heating animal tissue, and it is considered one of the greatest domestic specialties.
Processing of meat raw materials and animal fat
A manufacturer engaged in the production of melted animal masti i crackling can only use raw materials that come from animals slaughtered in approved slaughterhouse or another facility for cutting and processing and from which the meat was declared after ante and postmortem inspection safe for feeding people.
The raw materials used for these purposes should consist of fatty tissues or bones which they contain blood i impurity as little as possible.
Pork mast which is considered to be correct should have bell color, with a yellowish or gray tint. Also, it should have granular or smooth structureas well as that it does not contain crackling sediment (over 0.2%).
Preparation is half the job: What is needed for a good butchery
Bovine big it should have a white or yellowish color, characteristic smell i taste. It should not contain more than 0.3% water.
Basic operating conditions of production facilities
For processing, only those raw materials that are ready for melting are used transported i stored u hygienic prescribed conditions, at a temperature of the highest 7 degrees or were stored and transported without active cooling, if they are melted (processed) within 12 sati since they were obtained.
Storage and transport equipment must not be used for transport I don’t eat products.
Hand tool must be maintained in the course of work hygienic prescribed conditions. After each contamination, it must be sanitized with water at a temperature of at least 82°C.
TIPS: How to ideally dry meat
The facility where it is performed cutting or processing meat must have separate rooms for receiving and shipping unpackaged and packaged meat, unless receiving and shipping are done at different times.
Meat intended for freezing must be frozen without unnecessary disposaltaking into account the period stabilization before freezing. If the meat freezes and frozen storesits internal temperature must be lower than -18°C.
All conditions for the storage and processing of meat are prescribed Rulebook on veterinary and sanitary conditions of facilities for the production and trade of food of animal origin.
Source: Guide for the production and processing of small-capacity meat and the production of traditional meat products
Source: www.agromedia.rs
