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IIR document
Development of a new thermometer for the measurement of carcass surface temperature in slaughterhouse.
Effect of different vacuum cooling methods on the qualities of different parts of water-cooked pork.
[In Chinese. / En chinois.]
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.
Effects of different packaging on the qualify of frozen pork in frost-free refrigerator.
Giving new life to old ammonia refrigeration plants.
Modelling the fluid flow inside a refrigerated trailer loaded with pork carcasses.
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.
Freezing under electrical and magnetic disturbances; a review.
Phase change under static electrical field; in the case of lipids.
Freezewave: a new european project on freezing under microwaves irradiations.
Review on the impact of electrical and magnetic disturbances during freezing.
Energy optimization of batch freezing tunnel for meat.
CFD modeling of industrial cooling of large beef carcasses.
Refrigeration sector monitoring
5 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.
Ultrasounds and metal plates: Innovative solutions for beef freezing and preservation
Ultrasound- and metal plate-assisted freezing techniques have recently been tested on beef and have outperformed conventional freezing in several key quality parameters.
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.”
