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HOW TO CHOOSE A JUICER

Posted in: LIST, Bar equipment

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Meat: at what temperature to store it, cold rooms and refrigerated counters

Temperature is an essential parameter for the correct conservation of food, as established in the HACCP standards, which regulate all aspects of the production chain of food intended for human consumption, from production to the consumer's table.
As far as butchers are concerned, it should be anticipated that it is customary to distinguish between two different storage temperatures, one for so-called red meats and one for white meats. The first category, to which, for example, beef, pork, beef, horse, veal belong, expressly requires a storage temperature range of between 0 and +7°C, while for white meats the range is narrower and it is identified in 0 – 4°C.
Further distinctions are possible with regard to cooked preparations of products to be eaten cold, for example roast beef, for which a maximum storage temperature of +10°C is permitted; offal and minced meat, on the other hand, strictly cannot exceed +3°C and +2°C respectively. Farmed game, as well as game defined as "large" by the legislator, instead admits a maximum temperature of +7°C.

The cold rooms

The correct conservation of the meat inside the butcher's shop requires the adoption of one or more cold rooms, made with airtight closures and able to guarantee the constant maintenance of the set temperature in compliance with the indications mentioned above. The impact of air flow and humidity is also important since, together with the temperature, they are factors capable of influencing the properties of the food. Specifically, humidity and air flow determine the progressive decrease in the quality of the food due to its progressive dehydration. The use of the hooks, usually made of anodized aluminium, guarantees effective storage of the product in compliance with hygiene standards as well as preserving its quality: it avoids crowding of the sides, guarantees constant air recirculation, thus optimizing the meat preservation.

Refrigerated counters

The use of the refrigerated counter performs various functions, it is not only the point of visual contact between the customer and the meat on display but it is essential to ensure correct maintenance of the temperature of the meat, outside the cold room. By virtue of this peculiar role, it is advisable for the meat to be placed inside the refrigerated counter after checking the temperature of the same and in any case not before an average of 10 - 15 minutes have elapsed from switching on the same to allow the set temperature to be reached .

In conclusion, these brief notes regarding the different meat conservation temperatures, as established by the HACCP directives, together with the parameters to be considered for the correct use of both a cold room and a refrigerated counter, are to be understood as being included in a context of protection both of the quality of the product and of the seller himself, as well as aimed at safeguarding the health of the consumer.