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The cold chain "from carcass to consumer".

Author(s) : JAMES S.

Summary

The process commences with the initial chilling of the freshly slaughtered carcass and continues through to the storage of the chilled or frozen retail portion within the home. Within the cold chain are two different categories of refrigeration processes. The first group includes primary and secondary chilling, freezing, thawing and tempering. The second group includes chilled and frozen storage, transport and retail display. Many of the problems in meat refrigeration are caused by the industry trying to carry out temperature changing (first group) and temperature maintenance processes (second groupe) within a single refrigerated room. Since the environmental conditions required to extract heat can be substantially different to those required to isolate the meat from heat input this creates a conflict, resolved by using a compromise of conditions that suit either one or neither of the processes. The result is often excessive weight loss, higher energy use, reduced shelf life or a deterioration in product quality.

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Details

  • Original title: The cold chain "from carcass to consumer".
  • Record ID : 1997-2238
  • Languages: English
  • Source: New Developments in Meat Refrigeration.
  • Publication date: 1996/10
  • Document available for consultation in the library of the IIR headquarters only.

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