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CHILLING OF FRESH MEAT. REFRIGERATED TRANSPORT OF MEAT FROM THE LEGAL AND TECHNOLOGICAL STANDPOINT.

[In German. / En allemand.]

Author(s) : RING C., BORNSCHLEGL A.

Type of article: Article

Summary

AFTER A DESCRIPTION OF THE LEGAL SITUATION ON THE CHILLING OF FRESH MEAT DURING TRANSPORT WITHIN THE EUROPEAN COMMUNITY. SWITZERLAND AND AUSTRIA, THE AUTHORS DESCRIBE THE EXPERIMENTS AIMED AT DETERMINING WHETHER AND TO WHAT EXTENT FRESH MEAT CAN BE CHILLED DURING DESPATCH. THE RESULTS SHOW THAT PORK SIDES WITH STARTING TEMPERATURES OF BETWEEN 310 AND 291 K (37 AND 18 DEG C) CAN BE CHILLED DURING TRANSPORT LASTING 8 TO 12 H TO 288-283 K (15-10 DEG C), EVEN WITH A POWERFUL CLASS C REFRIGERATION UNIT. THE EFFICIENCY OF REFRIGERATION PLANT IS ALSO AFFECTED BY THE OUTSIDE TEMPERATURE WHERE THE AIR INLETS ARE OPEN. THESE INLETS HAVE TO BE OPEN IF THE STARTING TEMPERATURE IS HIGH, SO THAT MOISTURE GIVEN OFF FROM THE CARCASSES CAN BE REMOVED.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1987-2424
  • Languages: German
  • Source: Fleischwirtschaft - vol. 67 - n. 3
  • Publication date: 1987/03
  • Document available for consultation in the library of the IIR headquarters only.

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