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PRODUCTION OF FROZEN GROUND MEAT.

LA FABRICATION DE LA VIANDE HACHEE SURGELEE.

Author(s) : CERLES A.

Type of article: Periodical article

Summary

ACCOUNTING FOR THE ECONOMIC TRENDS OF FROZEN GROUND MEAT, TWO MAIN TYPES OF PRODUCTS ARE CONSIDERED: GROUND BEEF STEAK (IN HOUSEHOLD AND INSTITUTION PORTIONS) AND RECONSTITUTED BEEF JOINT. ONLY BEEF FORE QUARTER MUSCLES ARE INVOLVED IN PROCESSING. A GENERAL DIAGRAM OF PROCESSES IS GIVEN AND COMMENTED IN DETAIL: GRINDING, MIXING, SHAPING, FREEZING, PACKAGING, AND ALSO HANDLING AND THE AIR CONDITIONING OF PROCESSING ROOMS MAXIMUM TEMPERATURE OF 281 K (+ 8 DEG C), MEAT TEMPERATURE BEING LIMITED TO 277 K (+4 °C). THE VARIOUS TYPES OF EQUIPMENT (CUTTERS, GRINDERS), BLOWN AIR FREEZERS (TUNNEL, PLATE) AND LIQUID NITROGEN (MAINLY ON CONVEYOR-BELTS) ARE DESCRIBED. THE A. ALSO DESCRIBES THE MAKING PROCESSES FOR RECONSTITUTED PRODUCTS, WITH ILLUSTRATIONS. G.G.

Details

  • Original title: LA FABRICATION DE LA VIANDE HACHEE SURGELEE.
  • Record ID : 1981-1236
  • Languages: French
  • Source: RTVA - n. 159
  • Publication date: 1980/06
  • Document available for consultation in the library of the IIR headquarters only.

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