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Document IIF

Décongélation de la viande par immersion et aspersion d'eau.

Thawing meat by water immersion and water spray.

Auteurs : MERTS I., LAWSON C. R.

Résumé

Water thawing is an attractive method for thawing large meat products such as meat frozen in cartons, which can take several days to thaw in air. A series of immersion and spray thawing trials was conducted to provide data for meat frozen in cartons. The effects of product stacking arrangement, product wrapping, dilution rate of the thawing water, temperature regime, spray rate on thawing time, thawing weight loss, and the microbiological and visual quality of the thawed meat were studied. The paper presents the results of the thawing trials.

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    20 €

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    Gratuit

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Détails

  • Titre original : Thawing meat by water immersion and water spray.
  • Identifiant de la fiche : 2000-1456
  • Langues : Anglais
  • Source : 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Date d'édition : 19/09/1999

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