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FAST AND SLOW BEEF CHILLING IN A COMMERCIAL CHILLER AND THE EFFECT OF OPERATIONAL FACTORS ON WEIGHT LOSS.

Author(s) : GIGIEL A. J., COLLETT P., JAMES S. J.

Type of article: Article, IJR article

Summary

SLOW BEEF CHILLING TO AVOID COLD SHORTENING (TRIAL 1) WAS COMPARED WITH RAPID CHILLING TO ACHIEVE A QUICK TURNOVER AND LOW WEIGHT LOSS (TRIAL 2). DEEP LEG TEMPERATURES WERE BETWEEN 287.5 AND 294 K (14.5 AND 21 DEG C) AT 24 HOURS POSTMORTEM COMPARED WITH 282.5-287.8 K (9.5-14.8 DEG C) IN TRIAL 2. THE PERCENTAGE WEIGHT LOSS FROM FULLY CHILLED SIDES WAS PREDICTED TO BE 0. 84% LESS IN TRIAL 2 THAN TRIAL 1. OPERATIONAL FACTORS, SUCH AS THE TIME BETWEEN DEATH AND HOT WEIGHT, WERE FOUND TO HAVE AT LEAST AS IMPORTANT AN EFFECT ON WEIGHT LOSS AS THE TECHNICAL SPECIFICATION OF THE CHILLER.

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Pages: 338-349

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Details

  • Original title: FAST AND SLOW BEEF CHILLING IN A COMMERCIAL CHILLER AND THE EFFECT OF OPERATIONAL FACTORS ON WEIGHT LOSS.
  • Record ID : 1990-1928
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 12 - n. 6
  • Publication date: 1989

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