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Control of chilling and freezing processes.

Kontrolle von Kühl- und Gefrierprozessen.

Author(s) : NITSCH P.

Type of excerpt: Other

Summary

This article reviews means of controlling the meat chilling and freezing process. The parameters to be monitored are defined (temperature, air flow, humidity, etc.) and measurement methods are described. Meat evolution (weight loss, colour, etc.) must be closely monitored. Refrigerating equipment must comply with certain specifications and all measurements must be computerized and archived.

Details

  • Original title: Kontrolle von Kühl- und Gefrierprozessen.
  • Record ID : 2000-0839
  • Languages: German
  • Publication date: N/A
  • Source: Source: Bundesanst. Fleischforsch., Kulmbacher Reihe
    vol. 15; 163-182; 3 fig.; 1 tabl.; 22 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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