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EXPERIENCE WITH QUICK CHILLING AND TRANSPORT OF PIG CARCASSES.
Author(s) : MOERMAN P. C.
Summary
THE NECESSITY TO CHILL PIG CARCASSES TO 280 K (7 DEG C) BEFORE TRANSPORT HAS ECONOMIC DRAWBACKS. THEREFORE A METHOD WAS DEVELOPED TO TRANSPORT PARTLY CHILLED PIG CARCASSES IN THE NETHERLANDS WITHOUT INTERRUPTING THE CHILLING PROCESS. IT APPEARED FROM EXPERIMENTS THAT COMPARED WITH THE OBLIGATORY METHOD IT DOES NOT PRESENT ANY HYGIENIC PROBLEMS. THE TEMPERATURE DISTRIBUTION DURING TRANSPORT WAS VERY CLOSE TO THAT OF NORMALLY CHILLED CARCASSES AT THE SAME POINT OF TIME AFTER SLAUGHTERING. BASED ON THESE RESULTS A PROCEDURE WAS DEVELOPED TO ENSURE ADEQUATE TRANSPORT OF PARTLY CHILLED PIG CARCASSES.
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Pages: 1986-3
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Details
- Original title: EXPERIENCE WITH QUICK CHILLING AND TRANSPORT OF PIG CARCASSES.
- Record ID : 1988-0806
- Languages: English
- Publication date: 1986/09/10
- Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
1986-3; 499-504; 2 fig.; 1 ref.; discuss. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Refrigerated transport: general information
- Keywords: Precooling; Road transport; Meat; Refrigerated transport; Pork
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