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EFFECT OF CHILLING ON MEAT QUALITY.

[In German. / En allemand.]

Author(s) : ORTNER H.

Type of article: Article

Summary

QUICK CHILLING METHODS ARE VERY WIDELY USED IN GERMANY. CORE TEMPERATURES OF 280 K (7 DEG C) CAN BE REACHED GIVEN SENSIBLE CHILLING TIMES,AND THE CAPITAL AND ELECTRICITY COSTS ARE COMPARED WITH OTHER CHILLI LE THE CHILLING METHOD TO BE USED CAN ONLY BE DETERMINED BY A JOINT DECISION OF MEAT TECHNOLOGISTS, ARCHITECT OR OWNER AND REFRIGERATION ENGINEER. IF THE AIM IS TO ACHIEVE THE BEST MEAT QUALITY, CHILLING SHOULD BE GENTLER, ALTHOUGH WEIGHT LOSSES WILL RISE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1989-0596
  • Languages: German
  • Source: Fleischwirtschaft - vol. 68 - n. 7
  • Publication date: 1988/07
  • Document available for consultation in the library of the IIR headquarters only.

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