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Influence of pig carcass temperature on meat quality.

Einfluss der Temperatur von Schweineschlacht-körpern auf die Fleischqualität.

Author(s) : WAL P. G. van der, BEEK G. van, VEERKAMP C. H.

Type of article: Article

Summary

Based on a finite-element method, temperature profiles were calculated in pig carcasses during scalding and chilling. The measured temperatures agreed well with the calculated ones. It was concluded that the optimal conditions for scalding were 60 deg C. for 9 minutes, and for chilling -30 deg C with 2 m/s air velocity. Higher air velocities might be responsible for cold-shortening.

Details

  • Original title: Einfluss der Temperatur von Schweineschlacht-körpern auf die Fleischqualität.
  • Record ID : 1998-1798
  • Languages: German
  • Source: KI Luft Kältetech. - vol. 33 - n. 5
  • Publication date: 1997/05
  • Document available for consultation in the library of the IIR headquarters only.

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