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Vitesse de la réfrigération actuellement utilisée et perte de masse de boeuf.

Current rate of cooling and weight loss in beef chilling.

Auteurs : GIGIEL A.

Type d'extrait : Chapitre d'ouvrage

Résumé

The current cooling rate and weight loss were measured in 14 beef chillers in commercial use. Beef sides were unloaded from the chiller between 24 and 48 h after loading but a deep leg temperature of 7 °C or less on unloading was achieved in only 4 of the chillers. The weight losses were between 1.1 and 2% after 24 hours and between 1.5 and 2.3% after 48 hours and this value represented 20 times the cost of the energy used.

Détails

  • Titre original : Current rate of cooling and weight loss in beef chilling.
  • Identifiant de la fiche : 2000-0817
  • Langues : Anglais
  • Source : Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
  • Date d'édition : 02/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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