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Economic and quality effects of alternative pork chilling systems.

Author(s) : JAMES S., GIGIEL A.

Summary

Various chilling processes were investigated to reduce the cooling time of pig carcasses and improve the throughput in commercial slaughterhouses. Results are given of cooling times, weight loss, texture, appearance and microbiology of meat samples, and the authors conclude that ultra rapid or immersion chilling will give the required cooling rate to meet UK legislation though at the expense of a slight increase in meat toughness. Cost savings of each cooling system for an abbatoir having a throughput of 1000 pigs per week are given. G.R.S.

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Pages: 1990-4

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Details

  • Original title: Economic and quality effects of alternative pork chilling systems.
  • Record ID : 1993-1453
  • Languages: English
  • Publication date: 1990/09/24
  • Source: Source: C. R. Réun. Dresde, IIF/Proc. Dresd. Meet., IIR
    1990-4; 575-580; 3 tabl.; 15 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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