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|Title: ||The ultra-rapid chilling of lamb carcasses|
|Authors: ||McGeehin, Brian|
Sheridan, James J.
|Keywords: ||Lamb production|
|Issue Date: ||Jan-1999|
|Citation: ||The ultra-rapid chilling of lamb carcasses. The National Food Centre Research Report No. 7. Brian McGeehin and James J. Sheridan. Dublin; Teagasc, 1999. ISBN 1841700029|
|Series/Report no.: ||The National Food Centre Research Report;No. 7|
|Abstract: ||The practice in Irish commercial abattoirs is to chill lamb carcasses for a period of approximately 16 hours at 2 - 4°C, at which stage the core temperature of the carcass has reached 7°C. Chilling in this manner is considered necessary because it is generally held that faster chilling leads to toughening of the meat. The objective of this work was to develop a continuous ultra-rapid chilling system for lambs which would reduce carcass chilling time without adversely affecting the quality of the meat.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Chemistry & Technology|
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