Show simple item record

dc.contributor.authorMcGeehin, Brian*
dc.contributor.authorSheridan, James J.*
dc.date.accessioned2012-08-24T13:54:40Z
dc.date.available2012-08-24T13:54:40Z
dc.date.issued1999-01
dc.identifier.citationThe ultra-rapid chilling of lamb carcasses. The National Food Centre Research Report No. 7. Brian McGeehin and James J. Sheridan. Dublin; Teagasc, 1999. ISBN 1841700029en_GB
dc.identifier.isbn1841700029
dc.identifier.urihttp://hdl.handle.net/11019/92
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe 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.en_GB
dc.description.sponsorshipFood Sub-Programme (Sub-measure 3 (ii) - Institutional R&D) of the Operational Programme for Industrial Development - Department of Agriculture and Food
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 7
dc.subjectLamb productionen_GB
dc.subjectLamb processingen_GB
dc.subjectLamb carcassesen_GB
dc.subjectRapid chillingen_GB
dc.titleThe ultra-rapid chilling of lamb carcassesen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4191
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine
refterms.dateFOA2018-01-12T07:25:23Z


Files in this item

Thumbnail
Name:
Report 07.pdf
Size:
299.5Kb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record