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AN INTEGRATE STUDY OF MEAT PROCESSING: ELECTRICAL STIMULATION, RAPID CHILLING, BONING IMMEDIATELY AFTER SLAUGHTER, QUICK FREEZING AND QUICK VACUUM THAWING.

Author(s) : ENAMORADO R.

Summary

THE AUTHORS PROPOSE A NEW ARRANGEMENT OF HANDLING CHAINS FOR BEEF, MUTTON, PORK, INTEGRATING RECENT SLAUGHTERING, CUTTING AND STORAGE PROCESSES. FOR STIMULATION, THEY PREFER LOW VOLTAGE FOR BEEF. FOR QUICK CHILLING, THEY RECOMMEND VENTILATION AT 258 K (-15 DEG C) TILL THE CARCASS REACHES A SURFACE TEMPERATURE OF 273 K (0 DEG C), THEN STORAGE AT 273-275 K(0-2 DEG C). RH IS MAINTAINED AT 90% TO REDUCE MASS LOSSES. HOT BONING INVOLVES STIMULATION: IT RESULTS IN ROOM AND ENERGY SAVINGS. VACUUM THAWING REDUCES DRIP AND IMPROVES TENDERNESS.

Details

  • Original title: AN INTEGRATE STUDY OF MEAT PROCESSING: ELECTRICAL STIMULATION, RAPID CHILLING, BONING IMMEDIATELY AFTER SLAUGHTER, QUICK FREEZING AND QUICK VACUUM THAWING.
  • Record ID : 1983-1808
  • Languages: English
  • Publication date: 1981/08/24
  • Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
    vol. 1; A:44; 161-164; 6 fig.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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