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THE REFRIGERATION ASPECTS OF RAPID PORK PROCESSING.

Author(s) : GIGIEL A. J., JAMES S. J.

Summary

PORK CARCASSES AND SIDES WERECHILLED RAPIDLY IN AIR (243 K, 1.5 M/S) FOR 4 HRS, THEN IMMEDIATELY CUT INTO PRIMAL JOINTS AND PACKED. AT THE SAME TIME, SIDES WERE CHILLED FOR 3 1/2 HRS IN TWO STAGES: 80 MIN IN AIR AT 233 K, 1 M/S, FOLLOWED BY 130 MIN IN AIR AT 273 K, 0.5 M/S. DURING CHILLING, CARCASS TEMPERATURES AND WEIGHTS WERE CONTROLLED CONTINUOUSLY. THE RESULTS SHOW THAT QUICK CHILLING IS FEASIBLE.

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Pages: p. 417-423

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Details

  • Original title: THE REFRIGERATION ASPECTS OF RAPID PORK PROCESSING.
  • Record ID : 1985-1990
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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