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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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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.
Links
See other articles from the proceedings (42)
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Indexing
- Themes: Meat and meat products
- Keywords: Regulations; Slaughterhouse; EEC; Cutting (action); Comparison; Meat; Chilling; Pork; Immersion; Hot boning
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AN INTEGRATE STUDY OF MEAT PROCESSING: ELECTRIC...
- Author(s) : ENAMORADO R.
- Date : 1981/08/24
- Languages : English
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CONTROL OF BACTERIAL GROWTH ON HOT BONED MEAT.
- Author(s) : WALKER D. J.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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BACON TEMPERING FOR HIGH SPEED SLICING.
- Author(s) : JAMES S. J., BAILEY C.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
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CARBON DIOXIDE CHILLING OF HOT BONED MEAT.
- Author(s) : SWAIN M. V. L., GIGIEL A. J., JAMES S. J.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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ALTERNATIVE METHODS FOR PRIMARY CHILLING OF POR...
- Author(s) : JAMES S. J., GIGIEL A. J., BAILEY C.
- Date : 1988/09/05
- Languages : English
- Source: Refrigeration for food and people.
- Formats : PDF
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