A method for thermal treatment of raw meat to reduce the content of radionuclides and heavy metals

Abstract

This utility model relates to the meat industry and food service, specifically to methods for technologically processing meat raw materials to reduce radionuclide and heavy metal content. The method involves preparing the meat by separating large bones and cutting into pieces, adding water, heating to a boil, and cooking. A distinctive feature is that cooking is carried out in one or two successive stages, with the broth completely drained after each stage and not used for culinary purposes. Single-stage cooking: 95-98°C, at least 150 minutes, with a meat-to-water ratio of 1:3. Two-stage cooking: first stage – 90-120 minutes (1:3), second stage – 30-60 minutes in fresh water (1:2), with the possible addition of a food sorbent. The technical result is a reduction in cesium-137 levels by up to 5 times, lead by up to 4.1 times, cadmium by up to 3.8 times, and strontium-90 by up to 2.5 times, while maintaining the organoleptic properties of the finished product. The method can be used in meat processing plants and in the food service industry to ensure the safety of products made from raw materials sourced in areas with elevated background radiation.