ShareModern carcass chilling processes: meat quality, hygiene and economic aspects.
Moderne Kühlverfahren für Schlachttierkörper: Fleschqualität, Hygiene, Ökonomie.
Author(s) : TROEGER K.
Type of excerpt: Other
Summary
This paper describes rapid chilling of meat carcasses in general and pork in particular: the technology required (evaporator, defrosting and ventilation) is described. Air temperature and flow and chilling times (in the form of graphs) are provided. Processes involving air chilling and spraying with iced water are also described.
Details
- Original title: Moderne Kühlverfahren für Schlachttierkörper: Fleschqualität, Hygiene, Ökonomie.
- Record ID : 2000-0838
- Languages: German
- Publication date: N/A
- Source: Source: Bundesanst. Fleischforsch., Kulmbacher Reihe
vol. 15; 80-97; 3 fig.; 4 tabl.; 15 ref.
Indexing
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Verification of the hygienic adequacy of beef c...
- Author(s) : JERICHO K. W. F., O'LANEY G., KOZUB G. C.
- Date : 1998/10
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 10
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Assessment of the hygienic efficiencies of two ...
- Author(s) : GILL C. O., JONES T.
- Date : 1992
- Languages : English
- Source: Food Microbiol. - vol. 9 - n. 4
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EFFECT OF FAT CONTENT ON THE CHILLING PROCESS O...
- Author(s) : EMBLIK E.
- Date : 1987/01
- Languages : German
- Source: Temp. Tech. - vol. 25 - n. 6A
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Mathematical simulation of pork half-carcass co...
- Author(s) : ZELIBA Û. O., HARTCHENKO S. V., ONICHTCHENKO M. V.
- Date : 2008
- Languages : Russian
- Source: Holodil'na Tehnika i Tehnologiâ - n. 6
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Technology of two-stage refrigeration of pork t...
- Author(s) : DIBIRASULAEV M. A., BELOZEROV G. A., TCHERNUHA I. M., et al.
- Date : 2004/12/06
- Languages : Russian
- Source: Refrigeration industry in the 21st century + CD-ROM.
View record