The effect of accelerated chilling of pig carcasses and earlier deboning post mortem on chilling loss, shorter pork production and energy saving | Uticaj ubrzanog hladjenja polutki svinja i ranijeg otkostavanja post mortem na kalo hladjenja, skracenje vremena proizvodnje svinjskog mesa i ustedu energije
2009
Tomovic, V., Tehnoloski fakultet, Novi Sad (Serbia) | Petrovic, Lj., Tehnoloski fakultet, Novi Sad (Serbia) | Dzinic, N., Tehnoloski fakultet, Novi Sad (Serbia)
The effect of accelerated air chilling of pig carcasses in the first 2.5 or 3 h of chilling at -31 deg C, and subsequently under the conventional conditions (up to 8 h and 24 h post mortem) was examined, compared to the conventional air chilling of carcasses (at 2 deg C up to 24 h post mortem), and the effect of earlier deboning of carcasses (8 h post mortem), after the accelerated air chilling, on chilling loss, and on the possibility of shortening the pork production process. Accelerated chilling and earlier deboning result in lower chilling loss from 23.9 to 60.0%, and taking this finding in consideration together with the chilling time shorter than 16 h (after 3 h of accelerated chilling) i.e. lower consumption of electric energy for chilling, leads to significant economic benefit for meat industry in our country.
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