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HOT BONING OF MEAT: REFRIGERATION REQUIREMENTS TO MEET MICROBIOLOGICAL DEMANDS.

Author(s) : HERBERT L. S., SMITH M. G.

Type of article: Article

Summary

IN CHILL-BONING THE INITIAL CHILLING AFTER SLAUGHTER IS TO BELOW 283K (10 DEGC) AS RAPIDLY AS POSSIBLE SO AS TO PREVENT BACTERIAL GROWTH OF SALMONELLA AND ESCHERICHIA COLI. SUBSEQUENT BONING, CUTTING, PACKING AND FREEZING IS TIME AND LABOUR CONSUMING. THE RESULTS OF LARGE SCALE EXPERIMENTS INTO THE BONING OF HOT MEAT SIDES BEFORE CUTTING, PACKING AND FREEZING ARE GIVEN. BIOLOGICAL CONSIDERATIONS, COOLING AND FREEZING OF MEAT BLOCKS AND ACHIEVEMENT OF RECOMMENDED COOLING RATES ARE DISCUSSED. C.R.F.

Details

  • Original title: HOT BONING OF MEAT: REFRIGERATION REQUIREMENTS TO MEET MICROBIOLOGICAL DEMANDS.
  • Record ID : 1982-1595
  • Languages: English
  • Source: CSIRO Food Res. Q. - vol. 40 - n. 3-4
  • Publication date: 1980/12
  • Document available for consultation in the library of the IIR headquarters only.

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