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MEAT COOLING AND FREEZING IN AIR MEDIUM UNDER PRESSURE ABOVE THE ATMOSPHERIC.

[In Russian. / En russe.]

Author(s) : CUMAK I. G.

Summary

INTENSIVE COOLING AND FREEZING BEEF CARCASSES AND POULTRY IN AIR MEDIUM AT PRESSURE ABOVE THE ATMOSPHERIC IS DESCRIBED. THE OPTIMAL CONDITIONS ARE GIVEN AS A FUNCTION OF THE TEMPERATURE, PRESSURE, SPEED AND TECHNOLOGICAL INDICES -HISTOLOGICAL, ORGANOLEPTICAL, CUT-TENSION, WATER HOLDING CAPACITY AND PH. UNDER THE INCREASED PRESSURE, TEMPERATURE AND SPEED OF AIR IN THE OPTIMAL FOR COOLING AND FREEZING RANGES THE MASS LOSSES ARE REDUCED 5-6 TIMES COMPARED TO COMMON METHODS, THE PERIOD OF THERMAL TREATMENT IS REDUCED 1.5-2 TIMES AND THE TECHNOLOGICAL INDICES ARE CONSIDERABLY IMPROVED AS WELL.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1982-0465
  • Languages: Russian
  • Publication date: 1980/08
  • Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
    vol. 2; L-12; 155-157; 6 fig.
  • Document available for consultation in the library of the IIR headquarters only.

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