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THE FREEZING OF MEAT: FAT IS KEY TO LONGER STORAGE.

Author(s) : COOPER T. J. R.

Type of article: Article

Summary

THE ARTICLE IS CONCERNED WITH WEIGHT LOSS DURING CHILLING, FREEZING AND LOW TEMPERATURE STORAGE, RECOMMENDATIONS FOR MAXIMUM STORAGE TIMES OF MEATS AT 255 TO 253 K (-18 TO -20 DEG C) ARE GIVEN. THE AVERAGE FOR BEEF IS 14 MONTHS, BACON AND OFFAL 4 MONTHS. THE EFFECT OF FAT COVER ON WEIGHT LOSS DURING COOLING IS DISCUSSED AND EXAMPLES ARE GIVEN. AIR VELOCITY AND TEMPERATURE HAVE A SIGNIFICANT EFFECT ON WEIGHT LOSS, RAPID CHILLING WHILST INITIALLY GIVING A HIGH RATE OF MOIST-URE REMOVAL HAS A LOWER WEIGHT LOSS DUE TO THE RAPID REDUCTION IN MEAT SURFACE TEMPERATURE. THE BENEFITS OF WRAPPING MEAT IN IMPERMEABLE FILM ARE ILLUSTRATED, THE WEIGHT LOSS BEING REDUCED FROM 10.2% IN 8 MONTHS TO 2.5%. G.R.S.

Details

  • Original title: THE FREEZING OF MEAT: FAT IS KEY TO LONGER STORAGE.
  • Record ID : 1987-0563
  • Languages: English
  • Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 89 - n. 1,057
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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