ShareTHE PRESENT STATE OF BEEF CARCASS CHILLING IN SOUTH AFRICA.
Author(s) : KERENS G.
Type of article: Article
Summary
THE HYGIENE ACT STIPULATES THAT THE TEMPERATURE OF THE DEEPEST PART OF THE CARCASS -DEEP BONE TEMPERATURE -FOR TRANSPORT OVER 10 MILES AFTER CHILLING SHALL NOT EXCEED 280 K (7 DEG C) AT ANY TIME DURING TRANSPORT AND AIR TEMPERATURE IN TERMINAL STAGES SHOULD BE BETWEEN 272 TO 275 K (-1 TO 2 DEG C). THE NECESSITY FOR THIS HAS BEEN INVESTIGATED AND EXTENSIVE RESEARCH HAS BEEN CARRIED OUT ON CARCASS CHILLING. THE AUTHOR DISCUSSES SOME OF THE RESULTS. C.R.F.
Details
- Original title: THE PRESENT STATE OF BEEF CARCASS CHILLING IN SOUTH AFRICA.
- Record ID : 1984-2092
- Languages: English
- Source: Heat. Aircond. Refrig. - vol. 15 - n. 9
- Publication date: 1983/11
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Refrigerated transport: general information
- Keywords: Salmonella; Microbiology; Meat; Refrigerated transport; Chilling; Beef
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