FAST AND SLOW BEEF CHILLING IN A COMMERCIAL CHILLER AND THE EFFECT OF OPERATIONAL FACTORS ON WEIGHT-LOSS

被引：4

作者：

GIGIEL, AJ

COLLETT, P

JAMES, SJ

机构：

[1] AFRC Inst of Food Research, Bristol, United Kingdom

来源：

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 1989年 / 12卷 / 06期

关键词：

Evaporators - Food Products--Freezing - Refrigerating Machinery--Condensers - Refrigeration--Industrial;

D O I：

10.1016/0140-7007(89)90066-2

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Slow beef chilling to avoid cold shortening (trial 1) was compared with rapid chilling to achieve a quick turnover and low weight loss (trial 2) in a commercial chiller designed to operate under either specification. Both specifications achieved their main aims. In trial 1 no part of the loin fell below 10°C within 10 h post mortem. Deep leg temperatures were between 14.5 and 21°C at 24 h post mortem compared with 9.5-14.8°C in trial 2. The percentage weight loss from fully chilled sides was predicted to be 0.84% less in trial 2 than trial 1. Operational factors, such as the time between death and hot weight, were found to have at least as important an effect on weight loss as the technical specification of the chiller.

引用

页码：338 / 349

页数：12