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ALTERNATIVE METHODS FOR PRIMARY CHILLING OF PORK CARCASSES.

Author(s) : JAMES S. J., GIGIEL A. J., BAILEY C.

Summary

THE FOLLOWING CHILLING SYSTEMS WERE STUDIED: 1) ULTRARAPID: 4 H AT 243 K (-30 DEG C) ; 2) WARM CUTTING AND IMMERSION IN AGITATED BRINE ; 3) AIR AT 277 K (4 DEG C) AND 97% RELATIVE HUMIDITY ; 4) DELAY THEN AIR AT HIGH HUMIDITY ; 5) DELAY AND SPRAY(250 MILLILITERS/CARCASS EVERY 20 MIN DURING THE FIRST 6 HOURS) ; 6) RAPID: 253 K (-20 DEG C), 2.5 M/S, AS WELL AS HIGH HUMIDITY ; 7) RAPID AND CONVENTIONAL. WEIGHT LOSSES WERE SIGNIFICANTLY REDUCED FOR ALL THE SYSTEMS. NEVERTHELESS, LONGISSIMUS DORSI BECAME TOUGH WITH METHODS 1, 2 AND 7. WITH METHODS 1 AND 2, UNDER CONTINUOUS OPERATION, IT WOULD BE POSSIBLE TO INCREASE PRODUCTION SUBSTANTIALLY.

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Pages: 1988-3

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Details

  • Original title: ALTERNATIVE METHODS FOR PRIMARY CHILLING OF PORK CARCASSES.
  • Record ID : 1990-1478
  • Languages: English
  • Source: Refrigeration for food and people.
  • Publication date: 1988/09/05
  • Document available for consultation in the library of the IIR headquarters only.

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