ShareCooling of meat. Carcass hydraircooling.
Réfrigération des viandes. Brumisation des carcasses.
Type of article: Article
Summary
The paper describes the advantages of this process and the results obtained on carcasses (30% of pork production in France) for 10 years with weight losses below 1%.
Details
- Original title: Réfrigération des viandes. Brumisation des carcasses.
- Record ID : 1995-2346
- Languages: French
- Source: Process - n. 1096
- Publication date: 1994/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Precooling; Operation; Humidification; Fog; Meat; Design; Pork; Weight loss
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