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SHOCK CHILLING OF BEEF. ELECTRIC STIMULATION OF CARCASSES.

REFRIGERATION DE CHOC DES BOVINS. STIMULATION ELECTRIQUE DES CARCASSES.

Type of article: Article

Summary

AFTER THE INSTITUT TECHNIQUE BOVIN (I.T.E.B.), IN FRANCE, THE TERM < SHOCK CHILLING > SEEMS MORE SUITABLE THAN THAT OF QUICK CHILLING BETWEEN 273 AND 268 K (0 AND -5 DEG C). THE PAPER REPORTS THE ARGUMENTS IN FAVOUR OF THE THERMAL SHOCK TO BEEF CARCASSES, CONTRIBUTING IN THE DECREASE IN MICROBIAL GROWTH AND MASS LOSS DUE TO DRYING AS SHOWN IN A TABLE (1.38% IN 24 HRS INSTEAD OF 2% IN THE CASE OF SLOW COOLING). HOWEVER, FOR MOST MUSCLES A < COMPROMISE > SHOULD BE MADE BETWEEN BOTH FOLLOWING PREREQUISITES: COOLING AS QUICKLY AS POSSIBLE THE CORE OF MUSCLES BELOW 293 K (20 DEG C) PRIOR TO (RIGOR MORTIS FOR SANITARY REASONS AND REMAINING ABOVE 283 K (10 DEG C) TILL (RIGOR MORTIS IN ORDER TO PROVIDE MEAT TENDERNESS AND PREVENTING COLD SHORTENING, HENCE THE ADVANTAGE OF NEW TECHN-IQUES SUCH AS THE ELECTRIC STIMULATION OF WARM CARCASSES. THE PURPOSE OF THIS IS ACCELERATING THE BIOCHEMICAL LY PROVIDING THE DECREASE IN PH. THE VARIOUS TESTS CARRIED OUT SINCE STUDIES BY NEW-ZEALAND EXPERTS, IN FRANCE AND IN OTHER COUNTRIES, FOR THE USE OF THIS PROCESS ON THE INDUSTRIAL SCALE, ARE SUMMARIZED, DIFFERENTIATING THE USE OF HIGH AND LOW VOLTAGE CURRENTS (SUCH AS THE SWEDISH PROCESS RAISING MUCH INTEREST). G.G.

Details

  • Original title: REFRIGERATION DE CHOC DES BOVINS. STIMULATION ELECTRIQUE DES CARCASSES.
  • Record ID : 1981-1222
  • Languages: French
  • Source: Filière Viande - n. 26
  • Publication date: 1980/10
  • Document available for consultation in the library of the IIR headquarters only.

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