Share

IIR document

CARBON DIOXIDE CHILLING OF HOT BONED MEAT.

Author(s) : SWAIN M. V. L., GIGIEL A. J., JAMES S. J.

Summary

IN AFRICA, WILD ANIMALS IN GAME RESERVES ARE A SOURCE OF PROTE IN, BUT THESE ANIMALS MUST BE KILLED IN THE FIELD. MEAT THAT IS NOT TO BE CONSUMED ON THE DAY OF SLAUGHTER REQUIRES IMMEDIATE REFRIGERATION. AN ALTERNATIVE METHOD TO CONVENTIONAL REFRIGERATION IS TO USE SOLID CARBON DIOXIDE AS THE CHILLING AGENT. MEAT IS REMOVED FROM CARCASSES WHILE HOT, PACKED INTO BOXES WITH 5 KG OF SOLID CARBON DIOXIDE PER 25 KG HOT MEAT. DIRECT CONTACT BETWEEN THE ICE AND MEAT RESULTS IN VERY RAPID RATES OF COOLING WITH STEEP TEMPERATURE GRADIENTS AND PARTIAL FREEZING FOLLOWED BY THAWING OF THE SURFACE TISSUES. THESE EFFECTS DID NOT PRODUCE ANY SIGNIFICANT DIFFERENCES IN BACTERIAL NUMBERS AFTER 7 DAYS STORAGE, DRIP LOSS AND SARCOMERE LENGTH WHEN COMPARED WITH CONVENTIONALLY CHILLED COLD-BONED CONTROL SIDES. SOME SLIGHT DIFFERENCES IN APPEARANCE WERE MEASURED AND A SUBSTANTIAL INCREASE (3%) IN YIELD. FURTHER CALCULATIONS SHOWED THAT THERE WOULD BE LARGER MOBILE ABATTOIR USING MECHANICAL REFRIGERATION.

Available documents

Format PDF

Pages: 1986-3

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: CARBON DIOXIDE CHILLING OF HOT BONED MEAT.
  • Record ID : 1988-0638
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 261-268; 5 fig.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing