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VACUUM PACKED TELESCOPED LAMB: AN INNOVATIVE TECHNIQUE IN WHOLE-CARCASS PACKAGING.

Author(s) : BRUCE J. H., ROBERTS C. A.

Summary

THE METHOD OF TELESCOPING IS TO REMOVE THE NECK AND FRONT SHANKS OF THE FRESH CARCASS THEN SEVER THE SPINE BETWEEN THE FIFTH AND SIXTH LUMBAR VERTEBRA. THE BACK LEGS ARE THEN FOLDED INTO THE BODY CAVITY AND THE SHANKS AND NECK PLACED IN THE CAVITY. THE TELESCOPED CARCASS IS THEN PLACED IN A AND EVACUATED. THE MAJOR ADVANTAGES OF TELESCOPING ARE INCREASED STORAGE AND SHIPPING DENSITY (+ 35%), AND LESS LIKELIHOOD OF DAMAGE TO THE PACKAGING MATERIAL. WEIGHT LOSS OF VACUUM-PACKED TELESCOPED CARCASSES IS ABOUT 2.58% FOR A CYCLE WHERE THE CARCASS IS CHILLED THEN PACKED, THEN FROZEN, STORED AND THAWED. THE TOTAL AVERAGE COST ADVANTAGE PER VACUUM-PACKED TELESCOPED CARCASS IS ABOUT NZ$ 2.60. OTHER ADVANTAGES INCLUDE HYGIENIC PROTECTION OF THE CARCASS, BETTER MEAT COLOUR AND FLAVOUR.

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Pages: 1982-1

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Details

  • Original title: VACUUM PACKED TELESCOPED LAMB: AN INNOVATIVE TECHNIQUE IN WHOLE-CARCASS PACKAGING.
  • Record ID : 1983-1805
  • Languages: English
  • Source: Refrigeration of perishable products for distant markets.
  • Publication date: 1982/01/26
  • Document available for consultation in the library of the IIR headquarters only.

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