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Rapid carcass chilling plants compared to conventional systems.

Author(s) : BOWATER F. J.

Summary

Chilling meat carcasses in slaughterhouses has been a necessity since refrigeration began. The paper deals with the economic considerations related to the speed of chilling, which affects quality, shelf life, and capital and operational costs. Much development work has taken place in Denmark over the last 30 years on rapid pig carcass chilling. During the same period, research has focused on rapid beef carcass chilling in conjunction with the old Meat Research Institute in Bristol, UK, and developing such systems in operational factories in Australia. The paper summarises the relevant practical information now available from this ongoing development work from which operators can decide which way to develop their carcass chilling systems for the future.

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Pages: 2001-1

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Details

  • Original title: Rapid carcass chilling plants compared to conventional systems.
  • Record ID : 2005-1343
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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