Share

ELECTRICAL STIMULATION AND HOT-BONING: CONSEQUENCE ON THE ARRANGEMENT OF MEAT PROCESSING.

LA STIMULATION ELECTRIQUE ET LE DESOSSAGE A CHAUD: CONSEQUENCE SUR L'AGENCEMENT DE LA FILIERE VIANDE.

Author(s) : CERLES A.

Type of article: Article

Summary

IN ORDER TO ANALYSE AND EVALUATE THE CONSEQUENCES OF THE ELECTRICAL STIMULATION OF BEEF CARCASSES IN THE SLAUGHTERINGROOM, THE A. DESCRIBES AVAILABLE PROCESSES AND EQUIPMENT FOR SLAUGHTERING LINES OF 15 AND 60 LARGE CARCASSES PER HOUR: ELECTRICAL STIMULATION AT LOW AND HIGH VOLTAGE. COMMENTS ON THE CONSEQUENCES BEYOND THE SLAUGHTERING ROOM OF THE ELECTRICAL STIMULATION OF CARCASSES (COMPARISON OF: CONVENTIONAL CHILLING PROCESS, ELECTRICAL STIMULATION AND SLOW CHILLING, ELECTRICAL STIMULATION AND QUICK CHILLING, ELECTRICAL STIMULATION AND HOT-BONING AND HANGING. A DIAGRAM COMPARES THE INVESTMENT COSTS IN THESE FOUR CASES). ELECTRICAL STIMULATION ALONE (WITH THE FIRST EFFECT OF PREVENTING ) SHOULD MAKE IT POSSIBLE TO MARKET MEAT AFTER ABOUT 5 DAY RIPENING IN A COLD-ROOM; THE OVERALL VOLUME OF COLD ROOMS SHOULD BE DECREASED BY MORE THAN 35%. BY COMBINING ELECTRICAL STIMULATION AND HOT-BONING, THIS VOLUME COULD VENTIONAL PROCESS; THE SPACE TAKEN IS REDUCED, ONLY ISOLATED MUSCLES ARE COOLED BELOW 280 K (7C); COOLING TIME IS REDUCED TO 8-10 HRS AND MASS LOSS DUE TO EVAPORATION IS LOWER. G.G.

Details

  • Original title: LA STIMULATION ELECTRIQUE ET LE DESOSSAGE A CHAUD: CONSEQUENCE SUR L'AGENCEMENT DE LA FILIERE VIANDE.
  • Record ID : 1982-0471
  • Languages: French
  • Source: Viandes Prod. carnés - vol. 2 - n. 1
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing