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WATER SPRAYING OF MEAT.

BRUMISATION DES VIANDES.

Author(s) : LETANG G.

Type of article: Article

Summary

THE AUTHOR REVIEWS METHODS OF INITIAL COOLINGOF CARCASSES FROM BIG ANIMALS IN LARGE SLAUGHTERHOUSES, AND THE OBJECTIVES OF RAPID-COOLING TECHNIQUES. HE ANALYZES THE RESULTS FROM A COMPARATIVE STUDY OF PORK CARCASSES AND SPECIFICALLY WEIGHT LOSS, ENERGY CONSUMPTION AND MICROBE PROLIFERATION. THREE CONVENTIONAL METHODS OF TWO-PHASE RAPID COOLING ARE COMPARED, IN WHICH THE MAXIMUM COOLING RATE IS ACHIEVED BY LOWERING THE AIR TEMPERATURE DURING THE FIRST PHASE, AT 248 K (-25 DEG C) WITH A VELOCITY OF 2 M/SEC, 265 K (-8 DEG C) WITH 2 M/SEC, AND 265 K WITH 1 M/SEC. THESE 3 METHODS ARE COMPARED WITH THE WATER-SPRAYING TECHNIQUE, WHERE RAPID COOLING IS ACHIEVED BY SPRAYING WATER INTO THE COOLING AIR WHOSE TEMPERATURE IS MAINTAINED AT 273 K (0 DEG C). J.R.

Details

  • Original title: BRUMISATION DES VIANDES.
  • Record ID : 1991-0223
  • Languages: French
  • Source: Rev. gén. Froid - vol. 80 - n. 4
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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