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TEMPERATURE CHANGES, WEIGHT LOSS AND PRODUCT LOADS DURING BEEF CHILLING.

Author(s) : JAMES S. J., BAILEY C.

Summary

THE EFFECT OF ENVIRONMENTAL (AIR TEMPERATURE, AIR VELOCITY AND RELATIVE HUMIDITY), AND CARCASS (WEIGHT AND FAT COVER) VARIABLES ON COOLING RATE AND WEIGHT LOSS DURING THE CHILLING OF BEEF SIDES IS DESCRIBED FOR SINGLE STAGE SYSTEMS. AIR TEMPERATURE IS THE MOST IMPORTANT ENVIRONMENTAL FACTOR WITH SIDE WEIGHT AND FAT COVER. INCREASING THE RELATIVE HUMIDITY AND/OR FAT COVER SUBSTANTIALLY REDUCES WEIGHT LOSS. ENVIRONMENTAL CONDITIONS OF 273 K (0 DEG C), 1 M/S AND 90% RELATIVE HUMIDITY WOULD SEEM TO OFFER THE BEST COMPROMISE. HOWEVER EVEN MAINTAINING THESE CONDITIONS FROM THE START OF THE CHILLING CYCLE, ONLY LEAN SIDES CAN BE COOLED TO A CORE TEMPERATURE OF 280 K (7 DEG C) WITHIN 24 HRS.

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Details

  • Original title: TEMPERATURE CHANGES, WEIGHT LOSS AND PRODUCT LOADS DURING BEEF CHILLING.
  • Record ID : 1988-0642
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 105-114; 5 fig.; 6 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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