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Technology of two-stage refrigeration of pork to increase quality.

[In Russian. / En russe.]

Author(s) : DIBIRASULAEV M. A., BELOZEROV G. A., TCHERNUHA I. M., et al.

Summary

The paper deals with the elaboration of a new technology of two-stage pork refrigeration that allows the reduction of PSE in pork as well as the amelioration of the pork quality and increased pork smoked food production. Comparative investigations of one-stage rapid refrigeration and two-stage ultra rapid refrigeration were carried out. The results obtained showed: for one-stage refrigeration, a temperature of 20°C in the leg muscle thickness (60 mm) was reached only 4 hours after refrigeration began. When using two-stage refrigeration, that temperature was achieved 2 hours after refrigeration began or 2 hours 45 minutes after slaughter. The paper presents tables with quality indices of different groups and different methods of refrigeration.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2007-1661
  • Languages: Russian
  • Source: Refrigeration industry in the 21st century + CD-ROM.
  • Publication date: 2004/12/06

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