ShareDry-ice chilling of hot-boned meat.
La refrigeración por dióxido de carbono de la carne deshuesada en caliente.
Type of article: Article
Summary
This article paper presents the results of meat refrigeration in mobile slaughter houses using dry ice. The chilling rate, weight loss and other paramaters were studied. These processes can be applied to wild animals in Africa, thus providing an important source of protein for the local populations.
Details
- Original title: La refrigeración por dióxido de carbono de la carne deshuesada en caliente.
- Record ID : 2003-1446
- Languages: Spanish
- Source: Frío Calor Aire acondicionado - vol. 29 - n. 328
- Publication date: 2001/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Slaughterhouse; Dry ice; Design; Chilling; Animal; Quality; Mobile equipment; Hot boning
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CARBON DIOXIDE CHILLING OF HOT BONED MEAT.
- Author(s) : SWAIN M. V. L., GIGIEL A. J., JAMES S. J.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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Hot boning and acid decontamination. A technolo...
- Author(s) : MATHIEU A. M., HOOF J. van
- Date : 1992/03
- Languages : English
- Source: Fleischwirtschaft - vol. 72 - n. 3
View record
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The effects of chilling on beef and lamb quality.
- Author(s) : OUALI A.
- Date : 1996/10
- Languages : English
- Source: New Developments in Meat Refrigeration.
- Formats : PDF
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CHILLING HOT BONED MEAT WITH SOLID CARBON DIOXIDE.
- Author(s) : GIGIEL A.
- Date : 1985
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 2
- Formats : PDF
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Cooling and freezing of carcasses.
- Author(s) : KLETTNER P. G.
- Date : 1996/07
- Languages : German
- Source: Fleischwirtschaft - vol. 76 - n. 7
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