ShareModern carcass chilling processes: meat quality, hygiene and economic aspects.
Moderne Kühlverfahren für Schlachttierkörper: Fleschqualität, Hygiene, Ökonomie.
Author(s) : TROEGER K.
Type of excerpt: Other
Summary
This paper describes rapid chilling of meat carcasses in general and pork in particular: the technology required (evaporator, defrosting and ventilation) is described. Air temperature and flow and chilling times (in the form of graphs) are provided. Processes involving air chilling and spraying with iced water are also described.
Details
- Original title: Moderne Kühlverfahren für Schlachttierkörper: Fleschqualität, Hygiene, Ökonomie.
- Record ID : 2000-0838
- Languages: German
- Publication date: N/A
- Source: Source: Bundesanst. Fleischforsch., Kulmbacher Reihe
vol. 15; 80-97; 3 fig.; 4 tabl.; 15 ref.
Indexing
-
Trials of the very fast chilling of beef hindqu...
- Author(s) : CUTHBERTSON A., OWEN M. G., JONES S. T., et al.
- Date : 1998/02
- Languages : English
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The biochemical basis of very fast chilling eff...
- Author(s) : RONCALÉS P., JAIME I., BELTRÀN J. A.
- Date : 1998/02
- Languages : English
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Effects of conventional chilling on beef quality.
- Author(s) : STEEN D., UYTTERHAEGEN L., CLAEYS E., et al.
- Date : 1998/02
- Languages : English
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Effects of very fast chilling and hot boning on...
- Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.
- Date : 1998/02
- Languages : English
View record
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Freezing as a tool to prevent cold-shortening i...
- Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.
- Date : 1998/02
- Languages : English
View record