Share

CHILLING OF FRESH PORK CARCASSES DURING TRANSPORT.

[In German. / En allemand.]

Author(s) : TROEGER

Type of article: Article

Summary

THE TESTS CARRIED OUT PARTICULARLY SHOWED THAT THE COOLING OF CARCASSES WHICH HAD ONLY BEEN PRECOOLED FOR A FEW HOURS WAS EXTREMELY LITTLE AFFECTED DURING TRANSPORT IN VEHICLES WITH NORMALLY LIMITED COOLING CAPACITY. THE FURTHER CHILLING OF MEAT DURING TRANSPORT HAS NO SANITARY DRAWBACKS. HOWEVER, THE AUTHOR OBSERVES THAT UP TO NOW TRANSPORT TIMES WERE ONLY 2 TO 3 HRS. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1985-0795
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 83
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing