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IIR document

A SURVEY OF COMMERCIAL MEAT BLOCK FREEZING IN THE UNITED KINGDOM AND EIRE.

Author(s) : CREED P. G., JAMES S. J.

Type of article: Article, IJR article

Summary

THE RESULTS OF A SURVEY OF MEAT BLOCK FREEZING IN THE UK AND EIRE HAVE BEEN COMPARED WITH EXPERIMENTAL AND CALCULATED DATA. IT WAS SHOWED THAT 58% OF THE THROUGHPUT IS BEING FROZEN WITHIN + OU -20% OF THE ACTUAL TIME REQUIRED. THERE WAS LITTLE STANDARDIZATION OF BLOCK SIZE, TYPE OF WRAPPING, FREEZING AND STORAGE CONDITIONS. THE WEIGHT OF BLOCKS WAS BETWEEN 25 AND 30 KG AND 80% OF THE MEAT WAS FROZEN IN CARTONS BETWEEN 14.6 AND 15.9 CM THICK. THE SURVEY CONCLUDES THAT ONE MUST AIM TO MORE REALISTIC FREEZING TIMES.

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Pages: 348-354

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Details

  • Original title: A SURVEY OF COMMERCIAL MEAT BLOCK FREEZING IN THE UNITED KINGDOM AND EIRE.
  • Record ID : 1982-1250
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
  • Publication date: 1981/11

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