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Effect of different vacuum cooling methods on the qualities of different parts of water-cooked pork.
[In Chinese. / En chinois.]
IIR document
Development of a new thermometer for the measurement of carcass surface temperature in slaughterhouse.
Effects of different packaging on the qualify of frozen pork in frost-free refrigerator.
El envasado ultralimpio y la descontaminación con nanoemulsión de orégano alarga la vida útil de la carne picada almacenada a 4°C.
Ultraclean packaging and surface decontamination with oregano essential oil nanoemulsion increases the shelf-life of minced meat stored at 4°C.
Recommended by the IIR
MAP packaging with essential oils vapours increases the quality and shelf life of refrigerated breaded meat products.
Experimental characterization of airflow inside a refrigerated trailer loaded with carcasses.
Chromatographic fingerprints supported by artificial neural network for differentiation of fresh and frozen pork.
Modelling the fluid flow inside a refrigerated trailer loaded with pork carcasses.
Giving new life to old ammonia refrigeration plants.
A DSC study of the thermal properties of dry-cured ham.
Phase change under static electrical field; in the case of lipids.
Experimental measurement and numerical modelling of cooling rates of bulk-packed chicken drumsticks during forced-air freezing.
Experimental study on thawing of frozen lamb with high voltage electrostatic field.
Freezewave: a new european project on freezing under microwaves irradiations.
Review on the impact of electrical and magnetic disturbances during freezing.
Refrigeration sector monitoring
4 results
Temperature control and sustainability, the challenges of 3D meat printing
Temperature control is a key factor that still limits the application of 3D printing in the meat industry, according to recent scientific publications.
A refrigerated warehouse in Cameroon.
The first stage of construction of the refrigerated warehouse.
LED lighting extends the colour shelf life of meat
Researchers from Kansas State University, USA, claim they have proved that the use of LED lights in refrigerated display cabinets can improve the shelf life of fresh meat.
EFSA publishes scientific opinion on meat cold storage and transportation temperature temperatures
According to the European Food Safety Authority (EFSA), “meat can be transported at temperatures higher than the current maximum of 7°C.”
