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COOLING OF SIDES OF MEAT THROUGH PERIODIC SPRINKLING.

[In Russian. / En russe.]

Author(s) : FROLOV A. P.

Type of article: Article

Summary

THE AUTHORS DESCRIBE A NEW MACHINE (THAT OPERATESBOTH AUTOMATICALLY AND MANUALLY) FOR SPRAYING SIDES OF MEAT IN A COLD ROOM. THEY TESTED IT AND FOUND THAT AFTER 32 HOURS OF COOLING DOWN TO 274 K (1 DEG C) AND 92% RELATIVE HUMIDITY, WITH NATURAL AIR CIRCULATION AND PERIODIC SPRINKLING,DRYING OUT IN SIDES OF BEEF HAD BEEN REDUCED BY 0.38% COMPARED WITH SIDES COOLED DOWN WITHOUT SPRINKLING. LATER, 3 HOURS OF SPRINKLING EVERY 24 HOURS REDUCED DRYING OUT BY ANOTHER 0.29% OVER 5 DAYS. THERE WAS NO CHANGE IN QUALITY.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1991-1634
  • Languages: Russian
  • Source: Molocn. Mjasn. Prom. - n. 5
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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