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THE EFFECT OF CHILLING ON MEAT QUALITY.

Author(s) : ORTNER H.

Type of article: Article

Summary

THE CORE TEMPERATURE OF 280 K (7 DEG C) CAN BE REACHED WITHIN REASONABLE CHILLING TIMES, CAPITAL AND ELECTRICITY COSTS BEING VERY LOW COMPARED WITH OTHER METHODS OF CHILLING, ALTHOUGH WEIGHT LOSSES AT ABOUT 1.8% ARE VERY HIGH. SHOCK CHILLING, FOLLOWED BY FURTHER CHILLING, GIVES BETTER WEIGHT LOSSES (1.3 TO 1.4%). BUT THE CAPITAL AND ELECTRICITY COSTS ARE MUCH HIGHER. THE EEC GUIDELINES REQUIRE A CORE TEMPERATURE OF 280 K WHEN PRODUCTS ARE SHIPPED AND OLDER CHILLING PLANT IS UNABLE TO MEET THIS REQUIREMENT. THIS CAN BE DONE HOWEVER BY USING A SHOCKCHILLING TUNNEL FOR PRECHILLING OF THE HOT MEAT. INTENSIVE SHOCK CHILLING AND THE EQUALIZING ROOMS GIVE THE BEST VALUES AS FAR AS WEIGHT LOSS IS CONCERNED (ABOUT 1.0%), BUT A LOT MORE ELECTRICITY IS THEN NEEDED. IF THE REFRIGERATION HAS TO BE PRODUCED AT 233 K (-40 DEG C), THE AMOUNT OF CURRENT REQUIRED WILL BE CORRESPONDINGLY HIGH.

Details

  • Original title: THE EFFECT OF CHILLING ON MEAT QUALITY.
  • Record ID : 1990-0177
  • Languages: English
  • Source: Fleischwirtschaft - vol. 69 - n. 4
  • Publication date: 1989/04
  • Document available for consultation in the library of the IIR headquarters only.

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