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CHANGES IN MEAT HANDLING AND QUALITY.

Author(s) : BAILEY A. J.

Summary

THE PROCESSING PLANTS OF THE FUTURE WILL BE HANDLING LEAN ANIMALS. THE BEEF AND LAMB CARCASSES WILL BE ELECTRICALLY STIMULATED TO PREVENT COLD-SHORTENING AND TO PRODUCE A UNIFORM PRODUCT. HOT BONING, POSSIBLY WITH THE AID OF VISUAL ROBOTICS, WILL THEN TAKE PLACE, THE MEAT VACUUM-PACKED AND RAPIDLY CHILLED OR FROZEN. IN LARGER CENTRALISED MEAT PLANTS THERE WILL BE A FURTHER BREAKDOWN OF THE PRIMALS INTO INDIVIDUAL CONSUMER PACKS FOR SUPERMARKET RETAIL AS CHILLED, GAS-PACKED AND FROZEN SKIN PACKS. MEAT RETAINED ON THE CARCASS AFTER HOT BONING WILL BE REMOVED MECHANICALLY AND REFORMED INTO ACCEPTABLE STEAKS AND MEAT PRODUCTS.

Details

  • Original title: CHANGES IN MEAT HANDLING AND QUALITY.
  • Record ID : 1983-2188
  • Languages: English
  • Publication date: 1983
  • Source: Source: Inst. Food Sci. Technol. (Proc.)
    vol. 16; n. 1; 1983.03; 16-21.
  • Document available for consultation in the library of the IIR headquarters only.

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