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Document IIF

Optimisation des procédés de refroidissement et minimisation de la perte de masse des carcasses de veaux.

Optimization of cooling and weight loss during veal carcass chilling.

Auteurs : VERHOEF P. J.

Résumé

In abattoirs, it is of major importance that dehydration is kept to a minimum. It is also very important that the carcasses cool down as rapid as possible. For an average abattoir in The Netherlands a reduction in dehydration of only 0.1% saves EUR 500 000 per year. In case of exporting, it is very important to have the carcasses cooled to a maximum temperature of 7 °C within 24 h. This to limit the storage space, dehydration losses and preserve the quality of the meat. This article describes the theoretical and experimental work that has been done to minimize both dehydration and cool-down time. The experiments have been done in a modern abattoir that is described briefly.

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Format PDF

Pages : 2001-1

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 : Optimization of cooling and weight loss during veal carcass chilling.
  • Identifiant de la fiche : 2005-1348
  • Langues : Anglais
  • Source : Rapid Cooling of Food.
  • Date d'édition : 28/03/2001

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