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Refroidir la viande naturellement : les producteurs de produits carnés choisissent l'ammoniac.

Cooling meat naturally: producers of meat products opt for ammonia.

Type d'article : Article, Étude de cas

Résumé

Be it beef, pork or poultry, meat is one of the most popular items on the menu in Europe. For instance, each citizen of the European Union eats about 90 kilograms of meat a year, on average, and the number is rising. In meat processing, strict regulations concerning freshness, quality and hygiene exist to ensure that meat products meet high standards. Refrigeration plays a vital role in meeting these standards. The refrigeration equipment used has to be safe and reliable to cope with the cooling requirements of production and storage facilities. Increasingly, the meat processing industry is opting for refrigeration systems that use the natural refrigerant, ammonia.

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Détails

  • Titre original : Cooling meat naturally: producers of meat products opt for ammonia.
  • Identifiant de la fiche : 2009-0711
  • Langues : Anglais
  • Source : Cold Link - vol. 21 - n. 5
  • Date d'édition : 09/2008

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