ShareA 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
Links
See the source
Indexing
-
Themes:
Food engineering;
Meat and meat products - Keywords: Meat; Design; Chilling; Beef; Energy saving
-
LINE CHILLING OF BEEF CARCASES: THE SELECTION O...
- Author(s) : DRUMM B. L., JOSEPH R. L., MCKENNA B. M.
- Date : 1989
- Languages : English
- Source: In: Food Prop. Comput.-aided Eng. Food Process. Syst., Kluwer Acad. Publ. - 1989; 125-130; 4 ref.
View record
-
A physical model of air flow in beef chillers.
- Author(s) : LOVATT S. J., WILLIX J., PHAM Q. T.
- Date : 1993/11/15
- Languages : English
- Source: Cold Chain Refrigeration Equipment by Design.
- Formats : PDF
View record
-
Monitoring of beef aging using a two-line flow ...
- Author(s) : YANO Y., MIYAGUCHI N., WATANABE M., NAKAMURA T., YOUDOU T., MIYAI J.
- Date : 1995
- Languages : English
- Source: Food Res. int. - vol. 28 - n. 6
View record
-
The effects of chilling on beef and lamb quality.
- Author(s) : OUALI A.
- Date : 1996/10
- Languages : English
- Source: New Developments in Meat Refrigeration.
- Formats : PDF
View record
-
QUANTIFYING CHANGES IN TENDERNESS DURING STORAG...
- Author(s) : DRANSFIELD E., JONES R., MACFIE H.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 2
View record