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Stationary and transport chilling of slaughtered pigs and cattle.

Stationäre und Transportkühlung von frisch schlachteten Schweinen und Rindern im Vergleich.

Author(s) : RING C., ATANASSOVA V.

Type of article: Article

Summary

Freshly slaughtered meat provides microorganisms with a nearly perfect growth environment owing to its ideal temperatures and moisture content. Following the results of three chilling trials, the authors could demonstrate that transport chilling at temperatures higher than the initial temperatures prescribed in fresh meat Directive 64/433 EEC may be a microbiological risk for the hygiene-quality of fresh slaughtered pork and beef. The results of the three chilling trials at the ATP-Prüfstelle of the TÜV Munich prove that maximum chilling in a semitrailer (lorry) is two to five times less effective than chilling in stationary cold-storage plants. In the authors' trials, the differences in the multiplication rate increase (one log unit) of microflora between the beginning and the end of the trial are shown.

Details

  • Original title: Stationäre und Transportkühlung von frisch schlachteten Schweinen und Rindern im Vergleich.
  • Record ID : 2000-0275
  • Languages: German
  • Source: Fleischwirtschaft - vol. 78 - n. 9
  • Publication date: 1998/09
  • Document available for consultation in the library of the IIR headquarters only.

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