ShareCHILLING FRESH MEAT.
[In German. / En allemand.]
Author(s) : RING C., UHL H. J., ZRENNER K.
Type of article: Article
Summary
INVESTIGATIONS HAVE SHOWN THAT EEC GUIDELINE NO. 64/433 ON CHILLING MEAT WHEN TRANSPORTING PORK SIDES IS LARGELY BEING IGNORED. POSSIBLE REASONS FOR THIS AND ITS EFFECTS ARE DISCUSSED. UNDER THE CURRENT CONDITIONS USED IN PRACTICE IT TAKES ABOUT 15 HOURS TO CHILL HOT PORK SIDES TO A CORE TEMPERATURE OF 280 K (7 DEG C). IF THERE WERE TO BE MORE HOT PROCESSING OF EEC MEAT THE SHORT DISTANCE TRANSPORT SECTOR WOULD HAVE TO BE EXCLUDED FROM THE OBLIGATION TO CHILL MEAT.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1984-0597
- Languages: German
- Source: Fleischwirtschaft - vol. 63 - n. 9
- Publication date: 1983/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Regulations; EEC; Meat; Chilling; Pork
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CHILLING FRESH MEAT. HYGIENIC AND ECONOMIC ASPE...
- Author(s) : RING C., LEISTNER L.
- Date : 1987/02
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 2
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A COMPARISON OF ULTRARAPID AND IMMERSION CHILLI...
- Author(s) : JAMES S. J.
- Date : 1988/05/17
- Languages : English
- Source: Cold chains in economic perspective.
- Formats : PDF
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THE FREEZING OF MEAT: IN THE GRIP OF THE LAW.
- Author(s) : COOPER T. J. R.
- Date : 1986
- Languages : English
- Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 89 - n. 1,060
View record
-
The significance of the EC storage and transpor...
- Author(s) : RING C., PFEIFFER S., HOLZER J., PREDOIU J.
- Date : 1995/07
- Languages : German
- Source: Fleischwirtschaft - vol. 75 - n. 7
View record
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REGLEMENT (CEE) N 3620-90 DE LA COMMISSION DU 1...
- Date : 1990
- Languages : French
- Source: J. off. Communautés eur., Légis. - vol. 33 - n. L 351
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