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Faisabilité de l'utilisation du refroidissement par perfusion vasculaire dans des carcasses de viande rouge.

Feasibility of using vascular perfusion chilling for red meat carcasses.

Auteurs : BROWN T., EVANS J. A.

Résumé

Meat carcasses must be chilled to below 7°C before leaving the slaughterhouse. Typically cold air is circulated over the surfaces of the carcasses, which can take many hours to reduce centre temperatures to below 7°C. In vascular perfusion chilling (VPC), a cold fluid is circulated through the intact vascular system, offering significant reductions in cooling time. This paper describes a small feasibility study to evaluate VPC for rapid chilling of lamb carcasses. VPC was found to be capable of rapid initial reduction of carcass temperatures, but uptake of perfusate into the carcasses limited the time for which perfusion treatment could be applied. Samples from carcasses treated with VPC were lighter and more yellow than samples from conventionally chilled carcasses, and had lower shear force values when cooked. This was most probably due to the added water in the meat. Microbial quality of the meat was not significantly affected.

Documents disponibles

Format PDF

Pages : 2010-1

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Feasibility of using vascular perfusion chilling for red meat carcasses.
  • Identifiant de la fiche : 2010-0851
  • Langues : Anglais
  • Source : 1st IIR International Conference on Sustainability and the Cold Chain
  • Date d'édition : 29/03/2010

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