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Cooling, freezing and thawing processes for meat.

Author(s) : KLETTNER P. G.

Type of article: Article

Summary

Deep freezing permits meat to be stored or stockpiled for a longer period of time than chilling, cooling or freezing. Lowering the temperature by 10 deg C increases meat's safe keeping life two- to threefold. This does not necessarily apply to conditions where microorganisms are involved. Modern chilling methods include rapid cooling, shock cooling and ultra-rapid cooling. Lean meat with a 74% water content has its freezing point at -1 deg C. The deeper the freezing temperature, the longer can deep-frozen meat be held in storage. Ground meat intended to be eaten uncooked should be deep-frozen two to three weeks prior as a fundamental policy to guard against human health hazards posed by parasitic agents such as trichinae, hydatids and toxoplasmas. Drip juice losses are lowest when meat frozen rapidly is swiftly thawed as well.

Details

  • Original title: Cooling, freezing and thawing processes for meat.
  • Record ID : 1996-2952
  • Languages: English
  • Source: Fleischerei - vol. 46 - n. 7-8
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

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