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A REVIEW OF SLAUGHTERING AND CHILLING PROCEDURES.

Author(s) : COOPER T. J. R.

Type of article: Article

Summary

THE AUTHOR GIVES A VERY COMPREHENSIVE REVIEW OF SLAUGHTERING METHODS, THE INTERVAL BETWEEN SLAUGHTER AND CHILLING AND THE VARIOUS TECHNIQUES FOR CHILLING BEEF, LAMB AND PORK CARCASES. OF PARTICULAR INTEREST IS THE DEVELOPMENT OF ELECTRICAL STIMULATION METHODS TO REDUCE TOUGHENING FOLLOWING RAPID COOLING, AND ALSO ITS EFFECT ON MEAT APPEARANCE AND TENDERNESS. WEIGHT LOSS FOLLOWING SLAUGHTER IS AN IMPORTANT COMMERCIAL CONSIDERATION WHICH AFFECTS THE PROCESS, AS IS LEGISLATION WHICH REQUIRES DEEP LEG TEMPERATURES OF 280 K (7 DEG C) IN BEEF CARCASES WITHIN 24 HOURS. VARIOUS CHILLING PROGRAMMES FOR BEEF, PORKAND MUTTON ARE THEN DISCUSSED. G.R.S.

Details

  • Original title: A REVIEW OF SLAUGHTERING AND CHILLING PROCEDURES.
  • Record ID : 1989-1016
  • Languages: English
  • Source: AIRAH J. - vol. 42 - n. 3
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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