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
See other book excerpts from the same source (20)
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Indexing
- Themes: Meat and meat products
- Keywords: Energy consumption; Measurement; Bovine; Meat; Rapid chilling; Weight loss
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REFRIGERATION DE CHOC DES BOVINS. STIMULATION E...
- Date : 1980/10
- Languages : French
- Source: Filière Viande - n. 26
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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...
- Author(s) : ARNALL D., CUTHBERTSON A., JONES S., et al.
- Date : 1998/02
- Languages : English
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THE REFRIGERATION ASPECTS OF RAPID PORK PROCESS...
- Author(s) : GIGIEL A. J., JAMES S. J.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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ULTRA RAPID PROCESSING OF PORK.
- Author(s) : JAMES S. J.
- Date : 1985
- Languages : English
- Source: Meat Hyg. - 1985.02-03; 6-8.
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