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IIR document

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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Format PDF

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

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