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PORK CHILLED UNDER VACUUM.

VIANDE DE PORC REFRIGEREE SOUS VIDE.

Author(s) : BROUARD P.

Type of article: Article

Summary

THE AUTHOR DESCRIBES THE PROCESSING OF SUCH A MEAT BY A FRENCH FIRM, AT ALENCON: 20 TO 30 MIN AFTER SLAUGHTERING THE PORK CARCASSES -CORE TEMPERATURE OF 310 K (37 DEG C) -ARE CUT AND POSSIBLY BONED IN A ROOM AT 281 K (8 DEG C).THE PIECES ARE IMMEDIATELY BROUGHT TO A VACUUM-PACKING LINE, THEN INTO A COLD ROOM AT 273-275 K (0-2 DEG C). ACCORDING TO THE SIZE, THE CORE TEMPERATURE DECREASES TO 280 K (7 DEG C) IN 4 TO 8.45 HRS. AFTER 14 HRS COOLING, THIS TEMPERATURE IS 275 K (2 DEG C). THE ADVANTAGES OF THIS PROCESS ARE STRESSED: STORAGE AT THIS TEMPERATURE 15 DAYS FOR UNBONED PRODUCTS AND 10 DAYS FOR BONED PRODUCTS, VERY LOW MASS LOSSES, QUITE SATISFACTORY ORGANOLEPTIC PROPERTIES. IN ADDITION TO REINFORCED SANITARY PRECAUTIONS, THE USE OF THE PROCESS INVOLVES THE REQUIREMENT OF A CONTINUOUS COLD CHAIN AND COOLING AS QUICKLY AS POSSIBLE AFTER EVACUATION. G.G.

Details

  • Original title: VIANDE DE PORC REFRIGEREE SOUS VIDE.
  • Record ID : 1984-1897
  • Languages: French
  • Source: Filière Viande - n. 63
  • Publication date: 1984/01
  • Document available for consultation in the library of the IIR headquarters only.

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