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The influence of spray chilling on temperature profiles and weight losses of pig half carcasses.

[In German. / En allemand.]

Author(s) : FELDHUSEN F.

Type of article: Article

Summary

In the study the influence of spraying in combination with ultrarapid chilling and rapid chilling conditions on temperature decrease and weight loss of pig half carcasses was investigated. The spraying of carcass surface for four times until 1 hour in combination with ultrarapid chilling conditions caused a 0,1% decrease of weight loss. The chilling of the ham was not influenced. The spraying for seventeen times within four hours caused a weight loss reduction of 0,8%. This meant that weight losses of all half carcasses from between 0,5 and 0,8% after 20 hours chilling time were attained. Using model calculations about half of weight loss could be assigned to the skin. The proportion of weight loss from the skin was reduced by 6 to 26% by spraying. A final judgement of the spray chilling method depends on further investigations of the quality of the carcass surface.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1993-2698
  • Languages: German
  • Source: Fleischwirtschaft - vol. 73 - n. 2
  • Publication date: 1993/02
  • Document available for consultation in the library of the IIR headquarters only.

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