Share

IIR document

THE ECONOMICS OF MODERN BEEF CHILLING SYSTEMS.

Author(s) : BOWATER F. J.

Summary

THE MOST IMPORTANT FACTOR IS WEIGHT LOSS AND THE PRODUCTION COST PER SLAUGHTERED ANIMAL. THE AUTHOR SHOWS THAT RAPID CHILLING AS COMPARED TO A CONVENTIONAL SYSTEM CAN SAVE ABOUT C 1.50 PER HEAD OF BEEF, IE C 150,000 PER YEAR IN A SLAUGHTERHOUSE PROCESSING 100,000 HEADS, AFTER ALLOWING FOR EXTRA CAPITAL CHARGES AND ELECTRICITY COSTS. IN ADDITION, WHEN MEAT IS CHILLED RAPIDLY THE CARCASSES HAVE TIME TO EQUALIZE IN TEMPERATURE PRIOR TO BONING THE FOLLOWING DAY AND THIS FACILITATES BONING.

Available documents

Format PDF

Pages: 1986-3

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: THE ECONOMICS OF MODERN BEEF CHILLING SYSTEMS.
  • Record ID : 1988-0636
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 165-170; 6 fig.; 1 tabl.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing