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A COMPARISON OF ULTRARAPID AND IMMERSION CHILLING OF PORK.

Author(s) : JAMES S. J.

Summary

THE AUTHORS HAVE DEVELOPED THE FOLLOWING SYSTEMS: 1) ULTRARAPID CHILLING FOLLOWED BY JOINTING OF MEAT AND TEMPERATURE EQUALIZATION ; AND 2) HOT JOINTING, VACUUM PACKAGING AND IMMERSION CHILLING. IMMERSION CHILLING CAN ELIMINATE EVAPORATION WHEREAS ULTRARAPID CHILLING REDUCES IT BY UP TO 10%. BOTH SYSTEMS CAN LOWER PORK TEMPERATURE MORE RAPIDLY THAN THE CLASSICAL SYSTEM. NEVERTHELESS, ACCORDING TO THE RULES ON TEMPERATURE, CURRENTLY IN FORCE WITHIN THE EEC, IT IS NECESSARY TO CONTINUE CHILLING UNTIL THE LONGISSIMUS DORSI IS COMPLETELY RIGID.

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Pages: 1988-1

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Details

  • Original title: A COMPARISON OF ULTRARAPID AND IMMERSION CHILLING OF PORK.
  • Record ID : 1990-1481
  • Languages: English
  • Source: Cold chains in economic perspective.
  • Publication date: 1988/05/17
  • Document available for consultation in the library of the IIR headquarters only.

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