Products of other enterprises
- Part of carcassWhole Carcass
- Type of meatChilled
The half carcass pork meat cooled from producers. The qualitative cooled meat of pork differs in fast processing which is carried out in only three hours since an animal face. Without the most strict observance of time frames it is almost impossible to keep useful qualities of pork, and throughout the initial period of processing pork is matured in a special chamber or the cool room. After the cooling period pork becomes soft, and also develops quite pleasant aroma and a taste.
Advantages of the cooled porkIn comparison with meat of a deep freezing the cooled pork in half carcasses is characterized by a number of advantages:
- The nutrition value of it meat is usually 40% higher, than at pork of a deep freezing;
- In the cooled meat the quantity of bacteria as reproduction of microorganisms is late thanks to oxygen does not increase;
- In pork enough fats and proteins, minerals and mineral salts, vitamins and amino acids remains, and in the frozen pork useful amino acids do not remain.
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Pork meat the cooled half carcasses