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IIR document

CHILLING HOT BONED MEAT WITH SOLID CARBON DIOXIDE.

Author(s) : GIGIEL A.

Type of article: Article, IJR article

Summary

THIS PAPER DESCRIBES THE DEVELOPMENT OF A METHOD TO CHILL MEAT AT MOBILE ABATTOIRS AND COMPARES ITS FEASIBILITY WITH CONVENTIONAL CHILLING. HOT BONED MEAT AND SOLID CO2 PELLETS (5 KG OF CO2 PER 25 KG OF MEAT) WERE PACKED IN BOXES WHICH WERE THEN STACKED TIGHTLY IN INSULATED CONTAINERS. THIS PROCESS WAS SIMPLE TO USE, PRODUCED MEAT OF GOOD BACTERIAL QUALITY AND REDUCED THE CAPITAL COST OF A COMPLETE MOBILE ABATTOIR BY 43%. TESTS WITH TWO CARCASSES INDICATED THAT THE YIELD OF MEAT WAS INCREASED BY 3% WHICH MORE THAN OFFSET THE COST OF THE CO2.

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Format PDF

Pages: 91-96

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Details

  • Original title: CHILLING HOT BONED MEAT WITH SOLID CARBON DIOXIDE.
  • Record ID : 1985-2456
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 2
  • Publication date: 1985

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