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Process design data for pork chilling.
Author(s) : BROWN T., JAMES S. J.
Type of article: Article, IJR article
Summary
A regulation will apply from 1993 onwards in the European Community, limiting to 7 deg C the temperature of pork sides before cutting or transport. The article reports a survey carried out in the United Kingdom on chilling equipment in pork slaughtering houses. Four processes of rapid chilling are described and their results compared.
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Pages: 281-289
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Details
- Original title: Process design data for pork chilling.
- Record ID : 1993-2078
- Languages: English
- Subject: Regulation
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 15 - n. 5
- Publication date: 1992
Links
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