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THE FREEZING OF MEAT: FREEZING AND THE QUALITY FACTOR.

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

Type of article: Article

Summary

THE AUTHOR CONSIDERS IN DETAIL THE CHILLING AND FREEZING PROCESS WITH PARTICULAR EMPHASIS ON RAPID CHILLING AND SUBSEQUENT COLD SHORTENING. ELECTRICAL STIMULATION METHODS AND THEIR APPLICATION ARE EXAMINED IN DEPTH AND DETAILS ARE GIVEN OF THE TWO AUSTRALIAN METHODS, IE RECTAL AND NOSTRIL RECTAL. ALTERNATIVES SUCH AS HOT DEBONING FOLLOWED BY CUTTING THE MEAT INTO SMALL PIECES THEN RAPID FREEZING TO 263 K (-10 DEG C) ARE DISCUSSED. NEW ZEALAND LAMB IS STIMULATED IMMEDIATELY AFTER SLAUGHTER OR AFTER DRESSING BUT WITHIN 30 MINUTES POSTMORTEM. AN ACCELERATED CONDITIONING PROCESS IS RECOMMENDED WHICH INCLUDES RAPID STIMULATION FOLLOWED BY 90 MINUTES AT 279 K (6 DEG C) THEN FREEZING TO 267 K (-6 DEG C) WITHIN 14 HOURS POSTMORTEM. SOME PROBLEMS IN THE APPLICATION OF THIS PROCESS ARE DISCUSSED. G.R.S.

Details

  • Original title: THE FREEZING OF MEAT: FREEZING AND THE QUALITY FACTOR.
  • Record ID : 1987-0564
  • Languages: English
  • Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 89 - n. 1,055
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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