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MISCONCEPTIONS ABOUT MEAT AND FISH CHILLING.

Author(s) : JUL M.

Summary

VERY RAPID CHILLING OF HOG CARCASSES STARTING AT 253 K (-20 DEG C) OR LOWER PROVED ACCEPTABLE AND EVEN ADVANTAGEOUS. WHEN THE SAME PROCESS WAS INTRODUCED FOR CALVES, IT RESULTED IN COLD SHORTENING. LATER, IT TURNED THAT ONLY THE FIRST 2-3 HOURS OF CHILLING SEEMS CRITICAL. SUPERCHILLING IS NOW USED WITH GREAT SUCCESS IN THE FISH AND POULTRY INDUSTRIES.

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Pages: 1982-1

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Details

  • Original title: MISCONCEPTIONS ABOUT MEAT AND FISH CHILLING.
  • Record ID : 1983-1825
  • Languages: English
  • Source: Refrigeration of perishable products for distant markets.
  • Publication date: 1982/01/26
  • Document available for consultation in the library of the IIR headquarters only.

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