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THE RELATIONSHIP BETWEEN AIR TEMPERATURE, HUMIDITY AND VELOCITY ON MEAT QUALITY DURING STORAGE.

Author(s) : ONO H.

Type of article: Article

Summary

THE EFFECT OF VARIATIONS IN THE FACTORS OPERATING DURING THE COOLING AND STORAGE OF MEAT IS CONSIDERED IN DETAIL. THE HIGHER THE INITIAL TEMPERATURE THE GREATER THE WEIGHT REDUCTION. WEIGHT CONTROL CAN BE ACHIEVED WHEN A FILM LAYER OF 46-47 PERCENT WATER IS FORMED, THE TEMPERATURE IS BELOW 275.2 K (2.2 DEG C) AND RELATIVE HUMIDITY IS 96 PERCENT. THE FILM LAYER ALSO TENDS TO CONTROL BACTERIAL GROWTH. IN PRACTICE RH IS 80 TO 90 PERCENT. C.R.F.

Details

  • Original title: THE RELATIONSHIP BETWEEN AIR TEMPERATURE, HUMIDITY AND VELOCITY ON MEAT QUALITY DURING STORAGE.
  • Record ID : 1983-0535
  • Languages: English
  • Publication date: 1982
  • Source: Source: Refrig. Air Cond. Heat Recov.
    vol. 85; n. 1.012; 1982.07; 43-48 (4 p.); 6 fig.; 6 tabl.
  • Document available for consultation in the library of the IIR headquarters only.

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