Abstract
The monitoring of beef meat losses in halves and quarters occurring during cooling technological processes at the industrial refrigeration enterprises depending on different technological factors is given in the article. These factors are: quick and accelerating one-stage cooling, quick twostage cooling, continuous and cycled modes of refrigeration chamber during cooling and storing, besides, the age of cattle, quality groups of meat, average temperature of freezing and the way of cooling the chamber, its defrosting and subsequent storage, duration of moisture drainage after wet cleaning and etc. It is shown that there is inconsistency of factual and normative meat losses due to results of practical work of chambers for cooling and storing at some enterprises of the agricultural-industrial complex. Measures and ways on further improvement of normative and standard base with perspective of development and introducing of the individual standards of meat losses in the existing conditions of refrigeration chamber for each enterprise.
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