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CHILLING OF PORK CARCASSES.

LA REFRIGERATION DES CARCASSES DE PORC.

Author(s) : LETANG G., NATHIER N., VENDEUVRE J. L.

Type of article: Article

Summary

RESULTS ARE GIVEN OF TRIALS INTO THE EFFECT OF INITIAL CHILLING CONDITIONS ON THE QUALITY OF SIDES OF PORK. THE AUTHORS ANALYZE THE TIME-TEMPERATURE RELATIONSHIP AT DIFFERENT DEPTHS OF THE LOIN AND HAM UNDER 4 DIFFERENT CHILLING REGIMES THESE REGIMES, OF VARIABLE COOLING AIR VELOCITY AND TEMPERATURE ARE COMPARED WITH A FIFTH HAVING SATURATED AIR AT 276 K (3 DEG C) WITH A VELOCITY OF 2 M/S. THE KINETICS OF WEIGHT LOSS ARE STUDIED AND THE EFFECT OF THE VARIOUS REGIMES ON WEIGHT LOSS AND QUALITY OF THE MEAT SIDES IS DESCRIBED. THE RATE OF HEAT REMOVAL (EXPERIMENTAL AND CALCULATED) DURING THE INITIAL CHILLING STAGES IS ALSO GIVEN. J.R.

Details

  • Original title: LA REFRIGERATION DES CARCASSES DE PORC.
  • Record ID : 1990-1097
  • Languages: French
  • Source: Rev. gén. Froid - vol. 79 - n. 7
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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