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Temperatures and microbial growth in meat blocks undergoing air thawing.

Author(s) : PHAM Q. T., LOWRY P. D., FLEMING A. K., WILLIX J., FITZGERALD C.

Type of article: Article, IJR article

Summary

Two techniques were used for evaluating the hygienic quality of the process of thawing cartoned meat. The temperature function integration technique yielded microbial growth values which were usually within one generation of measured values (the exception was in the lower corners of cartons). To ensure the success of this technique, it is essential to measure the temperature where the warming of the product is quickest. The finite-difference numerical model of the process was not built entirely from first principles but involved some degree of curve-fitting against experimental data. Numerical modelling provides a flexible-design tool which allows quick evaluation and optimization of thawing and other thermal processes.

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Pages: 281-287

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Details

  • Original title: Temperatures and microbial growth in meat blocks undergoing air thawing.
  • Record ID : 1995-0987
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 17 - n. 4
  • Publication date: 1994/05

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