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CARBON DIOXIDE COOLING IN THE PROCESSING AND PREPARATION OF MEAT AND MEAT PRODUCTS.

Author(s) : ENNIS C. S., MILLS M. H.

Summary

THE USE OF CO2 DURING THE PROCESSING OF MEAT HAS BEEN PRACTISED ONLY RECENTLY. DURING THE LAST YEARS, COOLING WITH CO2 WAS INTRODUCED SUCCESSFULLY IN PROCESSING IN THE UNITED KINGDOM. THE AUTHORS DISCUSS THE ADVANTAGES THAT MAY RESULT QUALITATIVELY. THE PRODUCTION OF SAUSAGE MEAT, GROUND MEAT, SHAPED AND TEXTURED PRODUCTS IS OBTAINED ADVANTAGEOUSLY BY COOLING WITH CO2. NUMEROUS OTHER DOMAINS OF MEAT PROCESSING ARE REVIEWED IN ORDER TO EVALUATE THE BEST WAY OF APPLYING CO2 TECHNOLOGY.

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Details

  • Original title: CARBON DIOXIDE COOLING IN THE PROCESSING AND PREPARATION OF MEAT AND MEAT PRODUCTS.
  • Record ID : 1988-1051
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 341-347; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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