A modified hot processing strategy for beef: reduced electrical energy consumption in carcass chilling.

Author(s) : MCGINNIS D. S., AALHUS J. L., CHABOT B., GARIEPY C., JONES S. D. M.

Type of article: Article

Summary

The benefits of this method, based on the heat extraction of low-quality cuts of meat. These cuts are immediately treated, while the carcasses, of only the best quality are chilled. Evaluation of energy savings compared with conventionally treated carcasses.

Details

  • Original title: A modified hot processing strategy for beef: reduced electrical energy consumption in carcass chilling.
  • Record ID : 1995-3645
  • Languages: English
  • Source: Food Res. int. - vol. 27 - n. 6
  • Publication date: 1994

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