MEAT COOLING AS A CRUCIAL FACTOR FOR HIGH QUALITY MEAT PRODUCTS.

[In Czech. / En tchèque.]

Author(s) : MARECEK S., STOKASEK B., BENES J.

Type of article: Article

Summary

RAPID SINGLE-STAGE COOLING AT 272 TO 274 K (-1 TO 1 DEG C) IN AN AIR VELOCITY OF 1 TO 2 M/S IS NOW BEING REPLACED BY TWO-STAGE COOLING IN A TUNNEL AT 267 TO 253 K (-6 TO -20 DEG C) FOR 2-4 HOURS IN AN AIR VELOCITY OF 2-4 M/S, FOLLOWED BY A SECOND FINAL COOLING STAGE AT 273 TO 275 K (0 TO 2 DEG C) IN AN AIR VELOCITY OF 0.5 M/S. FURTHER RESEARCH WILL MONITOR THE EFFECTS OF THIS NEW COOLING PROCEDURE ON THE PROCESSING AND SENSORIAL PROPERTIES OF MEAT IN ORDER TO REDUCE PRODUCT WEIGHT LOSS AND THE COOLING TIME. EXPERIMENTS WILL BE CARRIED OUT TO IMPROVE COOLING METHODS AND THEIR EFFECTS ON MEAT QUALITY, THE INFLUENCE OF PERIODICAL AIR FLOW AND/OR MOISTENING OF MEAT ON PRODUCT KEEPING QUALITY, AS WELL AS DESIGNS FOR EFFICIENT AUTOMATIC DEFROSTING SYSTEMS AND THE SEARCH FOR THE OPTIMUM COLD STORAGE SPACE.

Details

Original title: [In Czech. / En tchèque.]
Record ID : 1988-1070
Languages: Czech
Source: Prum. Potravin - vol. 38 - n. 10
Publication date: 1987
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Meat; Chilling; Organoleptic property; Weight loss