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FACTORS AFFECTING THE CHILLING RATE OF BEEF SIDES.

Author(s) : WOOTTON A. E.

Summary

TRIALS WERE CARRIED OUT IN A COMMERCIAL CHILLER TO COMPARE KNOWN COOLING RATES DERIVED FROM PRECISE AIR SPEEDS AND AIR TEMPERATURE WITH NORMAL COOLING PRACTICE. AS THE MAXIMUM MEAT TEMPERATURE HAS TO BE BELOW 266 K (7 DEG C) AFTER 24 HOURS FROM SLAUGHTER, THE DEEP LEG TEMPERATURE WAS MEASURED AT INTERVALS TO OBTAIN 24 HR POST MORTEM TEMPERATURE. DETAILS OF THE CHILLING PROCESS ARE GIVEN AS IS AN ANALYSIS OF THE RESULTS WITH A CORRELATION OF 24 HR POST MORTEM TEMPERATURE TO THE KNOWN VARIABLES. A SINGLE RANDOM MEASUREMENT OF THIS TEMPERATURE HAS ONLY A 68% CHANCE OF BEING WITHIN 2.2 K OF THE MEAN TEMPERATURE OF THE ENTIRE CHILL. THIS COULD BE IMPROVED TO 1 K IF ABOUT 8% OF THE TOTAL NUMBER OF SIDES IS MEASURED. OTHER IMPORTANT VARIABLES IN THIS PARTICULAR CHILLER ARE SIDE WEIGHT AND POSITION OF THE SIDE IN THE CHILL ROOM. G.R.S.

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Details

  • Original title: FACTORS AFFECTING THE CHILLING RATE OF BEEF SIDES.
  • Record ID : 1988-1069
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 115-121; 2 tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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