S.J. James's Meat Refrigeration: Why and How PDF

By S.J. James

ISBN-10: 0849315387

ISBN-13: 9780849315381

ISBN-10: 1855734427

ISBN-13: 9781855734425

ISBN-10: 1855736535

ISBN-13: 9781855736535

The chilling and freezing of meat is still an important method of extending shelf-life and conserving caliber. in accordance with the paintings of the internationally-renowned nutrients Refrigeration and technique Engineering learn Centre (FRPERC), Meat Refrigeration offers an authoritative advisor either to the effect of refrigeration on meat and top practices in utilizing it to maximise meat caliber for the consumer.Topics comprise microbiology of refrigerated meat and its impact on shelf-life, drip construction, weight-loss, and the influence of refrigeration on colour and texture. The authors talk about basic chilling, freezing, thawing and tempering, delivery, garage, retail exhibit, and shopper dealing with. additionally, the e-book appears at elements of approach keep watch over, together with chapters on such concerns as temperature size, and the layout and optimum use of refrigeration platforms.

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As well as stress, this condition may be genetically predetermined (Honikel, 1990). PSE is not an all-or-none phenomenon and the drip loss depends on the extent of myosin denaturation. The drip loss can therefore be controlled to some extent by the chilling regime. Frozen PSE meat exhibits excessive drip loss on thawing (Honikel, 1990). 3 Water relationships in meat In living muscle,85–95% of the total water is held within the fibres in dynamic equilibrium with the remaining 5–15% (plasma water) outside the fibre walls.

The potential for drip loss is established in the first period of cooling, the temperature range conducive to drip is down to about 30 °C or perhaps a little lower. There are a number of publications showing that rapid cooling can reduce drip production. 7). In 38 out of 40 paired legs, the drip loss was less after the quicker cooling. 6- to two-fold. 5). 7 Temperatures in pig carcasses during cooling quickly and slowly Time after slaughter (h) Temperature ( °C) Deep leg 5 10 15 Longissimus dorsi Slow Quick Slow Quick 30 14 3 19 5 0 24 6 0 7 0 0 Source: Taylor, 1972.

Mead g c and hinton m h (1996), Microbial Control in the Meat Industry: 7. Bacterial Pathogens on Raw Meat and their Properties, Concerted Action CT94-1456, University of Bristol Press. moran t and smith e c (1929), Post-mortem changes in animal tissues – the conditioning or ripening of beef, Special Report Food Investigation Board, London, No. 36, London, HMSO. newton k g and gill c o (1978), The development of the anaerobic spoilage flora of meat stored at chill temperatures, J Appl Bacteriol, 44 91–95.

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Meat Refrigeration: Why and How by S.J. James


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