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LIQUID NITROGEN: A VERSATILE REFRIGERATION AGENT IN COMMINUTION AND MIXING PROCESSES FOR THE MEAT AND POULTRY PROCESSING INDUSTRY.

[In German. / En allemand.]

Author(s) : BUCHMULLER J., HOFFMANNS W.

Type of article: Article

Summary

A NEW METHOD OF MANUFACTURING SAUSAGE EMULSION OR HOT MEAT GRANULATE IS BY USING LIQUID NITROGEN. IN POULTRY PROCESSING FIRMS WORK PROCESSES CAN OFTEN BE MADE MORE EFFICIENT AND BETTER RESULTS CAN BE OBTAINED THAN WITH TRADITIONAL METHODS: CHILLING CHICKEN MEAT WITH NITROGEN IN THE MIXER TO MAKE RESTRUCTURED CUTLETS. NITROGEN IS NOT AN ADDITIVE WITHIN THE MEANING OF GERMAN FOOD REGULATIONS AND ITS USE DOES NOT THEREFORE HAVE TO BE DECLARED.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1989-0616
  • Languages: German
  • Source: Fleischwirtschaft - vol. 68 - n. 7
  • Publication date: 1988/07
  • Document available for consultation in the library of the IIR headquarters only.

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