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ULTRA RAPID PROCESSING OF PORK.

Author(s) : JAMES S. J.

Type of article: Periodical article

Summary

AN ALTERNATIVE TO OVERNIGHT BATCH CHILLING IS PROPOSED BY COOLING CARCASES FOR 4 HOURS WITH AIR AT 243 K (-30 DEG C) AND A VELOCITY OF 1 METRE/SEC. AVERAGE TEMPERATURES RANGED FROM 271 K (-2 DEG C) IN THE BELLY TO 276 K (3 DEG C) IN THE SHOULDER, WHICH WITH SPLIT CARCASES CAN LEAD TO EXCESSIVE DRIP EVAPORATIVE WEIGHT LOSS WAS HALVED AND THROUGHPUT INCREASED BY 3-4 TIMES. SOME TOUGHENING DUE TO COLD SHORTENING WAS EXPERIENCED BUT WAS NOT SIGNIFICANT. THERE WERE NO PROBLEMS WITH CUTTING OR BACTERIOLOGICAL QUALITY AND OVERALL THE SYSTEM PROVIDES SIGNIFICANT ECONOMIC AND OPERATIONAL ADVANTAGES. G.R.S.

Details

  • Original title: ULTRA RAPID PROCESSING OF PORK.
  • Record ID : 1986-2333
  • Languages: English
  • Source: Meat Hyg. - 1985.02-03; 6-8.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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