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Elaboration and amelioration of norms of natural losses of sausages and smoked meat products in storage facilities used for prepared foods.

[In Russian. / En russe.]

Author(s) : KORECHKOV V. N., HOHLOVA L. M., KORECHKOV S. V.

Summary

Current norms and standards were adopted in the 1960s. Over the past ten years, the authors investigated several enterprises to determine mass losses of sausages and smoked products when stored in cold rooms. The aim was to bring to conformity factual losses and normalized losses taking into account the main technological factors. At present, it is necessary to develop individual norms for natural losses under concrete conditions in real enterprises. The authors carried out experimental work on natural losses of sausages and smoked products and the results were analysed. The generalized norms of natural losses in sausages and smoked products when stored in cold rooms were developed. The maximal losses as normal losses were seen in sausages during the first 12-24 hours of storage (up to 1.75%). The sausages were placed in polyethylene boxes and stored in cold rooms with an air refrigeration system at 0-8°C, 75-78% humidity, and at 0.25-1.0 m/second air speed. During more than 1 day storage losses decreased. The loss values depend on technological factors. The paper presents data on loss values for different products and different refrigeration systems.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2007-1662
  • Languages: Russian
  • Subject: Regulation
  • Source: Refrigeration industry in the 21st century + CD-ROM.
  • Publication date: 2004/12/06

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