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A comparison of air, water and plate thawing methods for meat.
Author(s) : MERTS I., COTTER S. D.
Summary
Previous work at the authors' research facility has included extensive trials on air thawing processes for meat. More recently, this work has been extended to include thawing by water immersion, water spray, and direct contact with heated plates. Based on this work, the paper compares the advantages and disadvantages of air, water, and plate methods for thawing meat.
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Details
- Original title: A comparison of air, water and plate thawing methods for meat.
- Record ID : 2000-1474
- Languages: English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Publication date: 1999/09/19
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thawing; Comparison; Meat; Air; Frozen food; Process; Plate; Water
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