ABSTRACT
Economical advantages favour hot processing of meat. Losses during chilling, cost of refrigeration, labour and transportation can be considerably reduced giving to meat processors extra value. However, several technical and technological problems delay implementation of this technology by industry. Beginning with cost of investment necessary to retrofit facilities into hot processing of meat, synchronizing organization of work at the factory according to this technology, and finally to insure the required, stable quality of meat and meat products. Therefore, before full industrial implementation several technological problems still should be solved in laboratory and pilot plant experiments and confirmed at full factory scale. This paper reviews the latest research publications on hot processing of meat.
