ShareThe use of liquid nitrogen or carbon dioxide in the tumbling of boiled hams.
Author(s) : SCHOPF A., HERRMANN K., FISCHER A.
Type of article: Article
Summary
A trial was done on how the use of liquid nitrogen or carbon dioxide in boiled-ham tumbling would affect yield, slice quality, juicing-out losses, colour and tumbling time. By introducing either of the two cryogenic gases into the interior of the tumbling drum, the desired meat core temperatures of -2, 0 or 2 deg C, respectively, could be kept constant over the entire tumbling process. When compared to the results of the control experiments, this upholding of temperature constancy always resulted in higher yields.
Details
- Original title: The use of liquid nitrogen or carbon dioxide in the tumbling of boiled hams.
- Record ID : 1996-2311
- Languages: German
- Source: Fleischerei - vol. 46 - n. 7-8
- Publication date: 1995/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Liquid nitrogen; Meat; Treatment; Ham; CO2
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Cooked ham manufacture: use of liquid nitrogen ...
- Author(s) : BRAUER H.
- Date : 1993/06
- Languages : English
- Source: Fleischwirtschaft - vol. 73 - n. 6
View record
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New cooling process involving continuous use of...
- Author(s) : BRANNOLTE H. D.
- Date : 1993/09
- Languages : German
- Source: Fleischwirtschaft - vol. 73 - n. 9
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Eiskalte Frische mit technischen Gasen.
- Date : 1998/05
- Languages : German
- Source: Fleischerei - vol. 49 - n. 5
View record
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The use of technical gases in meat processing.
- Author(s) : GLENK H. G.
- Date : 1994/07
- Languages : German
- Source: Fleischerei - vol. 45 - n. 7-8
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Effect of rigor state, curing and tumbling on p...
- Author(s) : DZUDIE T., OKUBANJO A.
- Date : 1997/03
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 34 - n. 2
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