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Optimization of cooling and weight loss during veal carcass chilling.

Author(s) : VERHOEF P. J.

Summary

In abattoirs, it is of major importance that dehydration is kept to a minimum. It is also very important that the carcasses cool down as rapid as possible. For an average abattoir in The Netherlands a reduction in dehydration of only 0.1% saves EUR 500 000 per year. In case of exporting, it is very important to have the carcasses cooled to a maximum temperature of 7 °C within 24 h. This to limit the storage space, dehydration losses and preserve the quality of the meat. This article describes the theoretical and experimental work that has been done to minimize both dehydration and cool-down time. The experiments have been done in a modern abattoir that is described briefly.

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Pages: 2001-1

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Details

  • Original title: Optimization of cooling and weight loss during veal carcass chilling.
  • Record ID : 2005-1348
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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