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THE ECONOMICS OF MODERN BEEF CHILLING SYSTEMS.

Author(s) : BOWATER F. J.

Type of article: Article

Summary

THREE METHODS OF BEEF CHILLING, 48 HOUR, 24 HOUR, AND RAPID CHILLING ARE ASSESSED. ON THE BASIS OF FIXED CAPITAL CHARGES, THE 24 HOUR SYSTEM IS THE LEAST EXPENSIVE. IF THE VALUE ARISING FROM WEIGHT LOSS IS INCLUDED, THE PRODUCTION COST PER HEAD OF CATTLE FAVOURS THE RAPID CHILL SYSTEM WITH THE 48 HOUR SYSTEM BEING TWICE AS COSTLY DUE TO INCREASED WEIGHT LOSS. MEASUREMENTS OF WEIGHT LOSS IN RAPID CHILL WERE ABOUT 1% WHEREAS THE 48 HOUR SYSTEM RESULTED IN A LOSS OF 2.5%. OTHER FACTORS FAVOURING RAPID CHILL ARE: 1) EQUALIZATION OF TEMPERATURE IN THE CARCASE WITHIN THE 24 HOUR PERIOD ; 2) AVOIDANCE OF PROBLEMS ARISING FROM HARD MEAT BONING ; 3) IMPROVEMENT IN SHELF LIFE. THE AUTHOR CONCLUDES BY STRESSING THAT THE GAINS CAN ONLY BE ACHIEVED IF A LARGE PROPORTION OF CHILLER PRODUCTION IS BONED AND PACKEDSHYTI. G.R.S.

Details

  • Original title: THE ECONOMICS OF MODERN BEEF CHILLING SYSTEMS.
  • Record ID : 1990-0178
  • Languages: English
  • Publication date: 1989
  • Source: Source: Refrig. Air Cond.
    vol. 92; n. 1091; 1989.02; 39-40; 43; 6 fig.; 1 tabl.
  • Document available for consultation in the library of the IIR headquarters only.

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