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CHILLING AND FREEZING OF FRESHLY SLAUGHTERED MEAT.

[In German. / En allemand.]

Author(s) : HONIKEL K. O., FISCHER C.

Type of article: Article

Summary

THE MAIN PREOCCUPATION OF THE MEAT INDUSTRY HAS BEEN UP TO NOW THE RAPID REDUCTION IN THE TEMPERATURE OF FRESHLY SLAUGHTERED MEAT IN ORDER TO OBTAIN MICROBIOLOGICAL STABILITY. THE TECHNICAL DEVELOPMENT OF REFRIGERATING EQUIPMENT MADE IT POSSIBLE TO BUILD PLANT WITH INCREASING PRODUCTION RATE FOR RAPIDLY CHILLING OR FREEZING WARM MEAT. IN ADDITION, THERE IS A SMALL MASS LOSS ON QUICK COOLING, WHICH REPRESENTS AN IMPORTANT ECONOMIC FACTOR. ALL THESE ADVANTAGES CONTRIBUTED IN THE QUICK DEVELOPMENT OF PLANT FOR LOWERING THE TEMPERATURE OF BEEF QUARTERS TO 280-281 K (7-8 DEC C) IN 24 HRS AND NO LONGER IN 36-48 HRS AS IN THE PAST. RECENT INVESTIGATIONS SHOWED THE RELATIONSHIP BETWEEN TEMPERATURE AND THE BIOCHEMICAL CHANGES IN MUSCLES AFTER SLAUGTHERING AND THEIR EFFECT ON TENDERNESS. THE AA. SHOW THESE RELATIONSHIPS (DECREASE IN PH, REDUCTION OF SARCOMERE LENGTH 3 AND 24 HRS AFTER SLAUGHTERING). THE AA. ALSO COMMENT ON THE EFFECTS OF THE ATURE ON THE WATER BINDING CAPACITY OF MEAT. THE FREEZING OF WARM MEAT IS DISCUSSED. U. D. / G. G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-1223
  • Languages: German
  • Source: Kälte + Klimatechnik (Die) - vol. 33 - n. 12
  • Publication date: 1980/12
  • Document available for consultation in the library of the IIR headquarters only.

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