Very fast chilling of beef carcasses
نویسندگان
چکیده
منابع مشابه
The ultra-rapid chilling of lamb carcasses.
Experiments were carried out on the effects of chilling lamb carcasses very rapidly in a pre-rigor condition. The chilling regime which was finally used was to cool the carcasses at an ambient temperature of -20°C and an air speed of 1·5 m/s for 3·5 h. Examination of striploins from carcasses subjected to this chilling regime showed that, after 7 day's storage, the meat was as tender as that fr...
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Our objectives were to determine the optimal accelerated chill time immediately postmortem necessary to improve the quality of pork muscle and to decrease the incidence of pale, soft, and exudative pork. Carcasses from 81 market hogs were cooled either by conventional chill (CC) at 2 degrees C or by accelerated chill (AC) at -32 degrees C for 60, 90, 120, or 150 min, and then placed into a 2 de...
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INTRODUCTION: The goal of this paper is to review the genetic aspects of marbling in beef carcasses and to serve as a reference source. It is not meant to be an exhaustive review of the literature in regard to all relationships involving marbling with other production and carcass traits. However, it is meant to review several of the major studies around the world that could have direct genetic ...
متن کاملRapid chilling effect on the bacterial populations of pork carcasses
The effect of rapid chilling of pork carcasses on bacterial populations was examined. Two regimes of rapid chilling were applied: treatment 1 (at –31°C in the first 3 h of chilling, and then at 2–4°C till 8 h post-mortem) and treatment 2 (at –31°C in the first 3 h of chilling, and then at 2–4°C till 24 h post-mortem). Microbiological sampling of pork carcasses was obtained by swabbing. Swab sam...
متن کاملBeef Carcass Chilling: Current Understanding, Future Challenges
Introduction Chilling freshly harvested beef carcasses is necessary for food safety and quality purposes. Before mechanical refrigeration, meat either had to be consumed immediately after slaughter or be preserved through salting, curing, and/or smoking. With the advent of mechanical refrigeration and networks of refrigerated carriers, the production, processing, and distribution of carcasses a...
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ژورنال
عنوان ژورنال: Canadian Journal of Animal Science
سال: 2002
ISSN: 0008-3984,1918-1825
DOI: 10.4141/a01-020