ShareCHILLING AND FREEZING MEAT PRODUCTS WITH LIQUID NITROGEN.
Author(s) : BUCHMULLER J.
Type of article: Article
Summary
THE NEED FOR A CHILLING SPEED SUITABLE TO THE PARTICULAR PRODUCT IS MET BY USING LIQUID NITROGEN AS REFRIGERATION AGENT. NEW EQUIPMENT SUCH AS THE IMMERSION FREEZER HAS MADE IT POSSIBLE TO MAKE HOT EXTRUDED PRODUCTS AND CHILL THEM DOWN VERY QUICKLY WITHOUT LOSS OF QUALITY. THE PROGRAMME-CONTROLLED PRESERVATION OF LIVING CELLS BY MEANS OF REFRIGERATION MAKES IT POSSIBLE TO PRODUCE STARTER CULTURES, WHICH ARE USED MOSTLY AS BACTERIAL SUSPENSIONS, EG IN DRY SAUSAGE RIPENING, WITH A HIGH SURVIVAL RATE.
Details
- Original title: CHILLING AND FREEZING MEAT PRODUCTS WITH LIQUID NITROGEN.
- Record ID : 1986-1949
- Languages: English
- Source: Fleischwirtschaft - vol. 66 - n. 4
- Publication date: 1986/04
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Cell; Liquid nitrogen; Meat; Chilling; Survival; Sausage; Meat product; Starter; Freezing
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LIQUID NITROGEN AS A COOLING AGENT IN THE CUTTER.
- Author(s) : GARNREITER F.
- Date : 1987/08
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 8
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Making uncooked sausage with liquid nitrogen: a...
- Author(s) : LEUTZ U., HERRMANN K., FISCHER A.
- Date : 1993/10
- Languages : German
- Source: Fleischerei - vol. 44 - n. 10
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LIQUID NITROGEN AS A COOLING AGENT IN THE CUTTER.
- Author(s) : GARNREITER F.
- Date : 1988/05
- Languages : English
- Source: Fleischwirtschaft - vol. 68 - n. 5
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LIQUID NITROGEN. POSSIBLE USES IN THE MANUFACTU...
- Author(s) : BRAUER H.
- Date : 1989/03
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 3
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THE PROPERTIES OF LOW-SODIUM FRANKFURTER-TYPE S...
- Author(s) : VOSGEN W., MARTIN N.
- Date : 1990/03
- Languages : English
- Source: Fleischwirtschaft - vol. 70 - n. 3
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