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COOLING OF MEAT CUTS.

Author(s) : LONDAHL G., EEK L.

Summary

THE FACTORS WHICH AFFECT QUALITY, NOTABLY MICROBIOLOGICAL ACTIVITY, DRIP LOSS AND RATE OF COOLING ARE CONSIDERED. SENSORY TESTS INDICATED A PREFERENCE FOR QUICK CHILLED PRODUCTS AND A SERIES OF TRIALS WERE CARRIED OUT TO INVESTIGATE COOLING RATE VARIOUS PRODUCTS WERE COOLED IN CARTONS OF DIFFERENT THICKNESSES, AND AT DIFFERENT AIR TIME/TEMPERATURE PROFILES. AIR VELOCITIES OF 2.5 M/SEC WERE CHOSEN AND MINIMUM AIR TEMPERATURES OF 253 K (-20 DEG C) FOR PERIODS OF 2-3 HOURS RESULTED IN MUCH SHORTER COOLING TIMES THAN CONVENTIONAL CHILL ROOMS. A COMMERCIAL RAPID CARTON COOLING SYSTEM IS ALSO DESCRIBED. G.R.S.

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Details

  • Original title: COOLING OF MEAT CUTS.
  • Record ID : 1988-1048
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 243-252; 7 fig.; 1 tabl.; 3 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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