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Water thawing is an attractive method for thawing large meat products such as meat frozen in cartons, which can take several days to thaw in air. A series of immersion and spray thawing trials was conducted to provide data for meat frozen in cartons. The effects of product stacking arrangement, product wrapping, dilution rate of the thawing water, temperature regime, spray rate on thawing time, thawing weight loss, and the microbiological and visual quality of the thawed meat were studied. The paper presents the results of the thawing trials.
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Details
- Original title: Thawing meat by water immersion and water spray.
- Record ID : 2000-1456
- Languages: English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Publication date: 1999/09/19
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Thawing; Spray; Measurement; Meat; Quality; Frozen food; Immersion; Testing
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- Author(s) : ILJINS U., SKRUPSKIS I., ABOLTINS A.
- Date : 2000
- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
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- Author(s) : DELGADO A. E., SUN D. W.
- Date : 2001/12/09
- Languages : English
- Source: Proceedings of the Second International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2001.
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Quantitative comparison of thawing conditions.
- Author(s) : ILJINS U., SKRUPSKIS I., ABOLTINS A.
- Date : 1999/09/19
- Languages : English
- Formats : PDF
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Quality loss in stored frozen products due to t...
- Author(s) : SALVADORI V. O., ROCHE L. A., MASCHERONI R. H.
- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
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A comparison of air, water and plate thawing me...
- Author(s) : MERTS I., COTTER S. D.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
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