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THE FREEZING OF MEAT: IN THE GRIP OF THE LAW.

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

Type of article: Article

Summary

EEC COUNCIL DIRECTIVES ON HYGIENE, CHILLING AND FREEZING ARE DETAILED. THE ONLY UK LEGISLATION APPLIED TO FROZEN MEAT CONCERN EEC REGULATIONS FOR INTERVENTION FREEZING OF PIGMEAT AND BEEF. A TABLE OF SPECIFIED TEMPERATURES FOR FROZEN MEAT IN THE EEC AND THE UK IS GIVEN. SOME OF THE DIFFICULTIES IN THE INTERPRETATION OF THE REGULATIONS BY BOTH VETERINARY INSPECTORS AND PLANT MANAGERS ARE ENUMERATED, FOR EXAMPLE A) CHILLING OF CARCASES TO 280 K (7 DEG C) EFFECTIVELY ELIMINATES HOT DEBONING. B) PRACTICAL DIFFICULTIES IN MEASURING THE TEMPERATURE OF FROZEN MEAT ON A COMMERCIAL SCALE. G.R.S.

Details

  • Original title: THE FREEZING OF MEAT: IN THE GRIP OF THE LAW.
  • Record ID : 1987-0819
  • Languages: English
  • Subject: Regulation
  • Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 89 - n. 1,060
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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