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Immersion pork carcass chilling.

Author(s) : JUHL N. V., BORUP U.

Summary

The most commonly used principle for chilling of carcasses of pigs and cattle is to circulate large amounts of air at low temperatures round the carcasses. The amount of air and the air temperatures are adapted to the quality properties required. Because of the poor thermal property of air the energy consumption is large. The DMRI have investigated alternative chilling principles in order to reduce the energy consumption, control the surface temperature and maintain a fast temperature reduction and the meat quality. The paper deals with "Immersion Pork Carcass Chilling". A comparison has been made of the thermal properties of various secondary refrigerants. Development of the profile of the process flow along the surface of the carcasses has been based on analyses of models and tests carried out with a "dummy carcass". The preliminary results seem promising and presently being evaluated.

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Details

  • Original title: Immersion pork carcass chilling.
  • Record ID : 2000-1464
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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