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INFLUENCE OF DIFFERENT CHILLING CONDITIONS ON TEMPERATURE PROFILES OF PORK SIDES.

[In German. / En allemand.]

Author(s) : FELDHUSEN F.

Type of article: Article

Summary

THE OBJECTIVE OF THE PRESENT INVESTIGATIONS WAS TO DETERMINE THE INFLUENCE OF VARIOUS CHILLING CONDITIONS, WITH SPECIAL REFERENCE TO ULTRA RAPID CHILLING, ON THE SPEED OF CHI THE RESULTS WERE AS FOLLOWS: 1) THE MEASUREMENT OF TEMPERATURE PROFILES WITH MULTITEMPERATURE GAUGES PROVIDES A COMPREHENSIVE PICTURE OF THE SPEED OF CHILLING OF CARCASS SIDES ; 2) ULTRA RAPID CHILLING CONDITIONS LEAD TO FREEZING OF THE SURFACES OF HAMS AND NECKS DOWN TO A MAXIMUM OF ABOUT 5 MM AT 253 K (-20 DEG C) AND 20 MM AT 243 K (-30 DEG C) ; AND 3) THE TIME TAKEN TO CHILL DOWN TO A HAM CORE TEMPERATURE OF 280 K (7 DEG C) WAS REDUCED BY 2.6 HOURS BY LOWERING THE AIR CHILLING TEMPERATURE FROM 263 TO 253 K (-10 TO -20 DEG C) AND BY 1.2 HOURS WHEN LOWERING THE TEMPERATURE FROM 253 TO 243 K. THE REDUCTION IN RELATIVE AIR HUMIDITY FROM 100 TO 85 % REDUCED THE CHILLING TIME BY UP TO ONE HOUR.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1992-1200
  • Languages: German
  • Source: Fleischwirtschaft - vol. 71 - n. 7
  • Publication date: 1991/07
  • Document available for consultation in the library of the IIR headquarters only.

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