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CHILLING 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.

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