ShareCurrent rate of cooling and weight loss in beef chilling.
Author(s) : GIGIEL A.
Type of excerpt: Book chapter
Summary
The current cooling rate and weight loss were measured in 14 beef chillers in commercial use. Beef sides were unloaded from the chiller between 24 and 48 h after loading but a deep leg temperature of 7 °C or less on unloading was achieved in only 4 of the chillers. The weight losses were between 1.1 and 2% after 24 hours and between 1.5 and 2.3% after 48 hours and this value represented 20 times the cost of the energy used.
Details
- Original title: Current rate of cooling and weight loss in beef chilling.
- Record ID : 2000-0817
- Languages: English
- Source: Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
- Publication date: 1998/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Energy consumption; Measurement; Bovine; Meat; Rapid chilling; Weight loss
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Consumer analysis of tenderness and acceptabili...
- Author(s) : ZAMORA F., DRANSFIELD E.
- Date : 1998/02
- Languages : English
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Experimental measurements on very fast chilling...
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- Date : 1998/02
- Languages : English
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Chilling rate and tenderness of beef.
- Author(s) : HALD T. L.
- Date : 1998/02
- Languages : English
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A preliminary study on the effect of electrical...
- Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.
- Date : 1998/02
- Languages : English
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Exploratory experiments on very fast chilling o...
- Author(s) : DEMEYER D., STEEN D., CLAEYS E.
- Date : 1998/02
- Languages : English
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