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SINGLE AND TWO-STAGE-FORCED-AIR-THAWING OF BEEF HINDQUARTERS.

Author(s) : DEVRES Y. O.

Summary

QUALITY PARAMETERS AND WEIGHT LOSS MUST BE CONSIDERED TOGETHER DURING THE THAWING PROCESSES. DURING THE 13 THAWING EXPERIMENTS CONDUCTED IN THIS STUDY ON CARCASSES WEIGHING ABOUT 41 KG, THE CENTRE POINT TEMPERATURES ROSE FROM -19 TO 0 DEG C WITHIN 23.9 TO 30.1 HOURS. ALL THE CARCASSES KEPT THEIR DISTINCTIVE LIGHT RED COLOUR AFTER THAWING AND DURING THE EXPERIMENTS, NO WEIGHT LOSS WAS INCURRED AT TWO DIFFERENT AIR SPEEDS.

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Pages: 1913-1917

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Details

  • Original title: SINGLE AND TWO-STAGE-FORCED-AIR-THAWING OF BEEF HINDQUARTERS.
  • Record ID : 1992-2325
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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