Recent advances and developments in the refrigeration of meat by chilling
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Recent advances and developments in the refrigeration of meat by chilling proceedings of meetings of Commission C2, September 10-12, 1986 = Progrès et développements du traitement frigorifique de la viande réfrigérée : compte rendu des réunions de Commission C2. by International Institute of Refrigeration. Commission C2.

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Published by Institut international du froid in Paris, France .
Written in English

Subjects:

  • Meat -- Preservation.,
  • Refrigeration and refrigerating machinery.

Book details:

Edition Notes

Other titlesProgrès et développements du traitement frigorifique de la viande réfrigérée., Réfrigération de la viande., Meat chilling.
SeriesRefrigeration science and technology = Science et technique du froid,, 1986-3, Science et technique du froid ;, 1986-3.
Classifications
LC ClassificationsTX612.M4 I58 1986
The Physical Object
Pagination550 p. :
Number of Pages550
ID Numbers
Open LibraryOL2243442M
ISBN 102903633398
LC Control Number89116287

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Request PDF | Handbook of Poultry Science and Technology, Volume 1 | Introduction Centralized systems Principles of a refrigeration system Refrigeration and . The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the . Swain, M.V.L. and James, S.J. () ‘Evaporative weight loss from unwrapped meat and food products in chilled display cabinets’, Proc. IIR Commission C2 Meeting ‘Recent advances and developments in the refrigeration of meat by chilling’, –Cited by: 2. Recent Advances and Developments in the Refrigeration of Meat by Chilling, Meeting of IIR Commission C2, Bristol (UK) (), pp. Google Scholar James et al., Author: C. James, S.J. James.

in the initial stages of the secondary chilling of cooked meat products (, pasties, joints), radiant heat loss can be substantial if the products are surrounded by cold surfaces. Evaporation from a meat surface reduces yield and is not desirable in most meat refrigeration operations. In File Size: KB. Meat refrigeration S. J. James and C. James Cambridge England. significant advances in meat science which have taken place during the 6 Primary chilling of red meat 99 Introduction 99 Conventional chilling Beef . Recent developments by Transfrig for Express Dairies in refrigerated vehicles cope with up to 50 door openings/day with a combined system in which a hydraulic powered mechanical unit is combined with a patented eutectic evaporator with holdover capacity of less than or equal to 2h, constantly rechargeable in the road. Also a new Diesel-powered system for max. size vehicles . Refrigeration is the science of moving heat from low temperature to high temperature. In addition to chilling and freezing applications, refrigeration technology is applied in air conditioning and heat pumps. This chapter describes the fundamentals of refrigeration.

To be presented before the Institute of Refrigeration at The Institute of Marine Engineers, 76 Mark Lane, London, E.C Meat chilling and freezing is a complicated subject on which I could talk for many hours, having been closely involved with the meat industry for the last thirty years. On the basis of a twenty minute talk, I will try to. CiteScore: ℹ CiteScore: CiteScore measures the average citations received per document published in this title. CiteScore values are based on citation counts in a given year (e.g. ) to documents published in three previous calendar years (e.g. – 14), divided by the number of documents in these three previous years (e.g. – 14). Comment: This is an ex-library book and may have the usual library/used-book markings book has hardback covers. In good all round condition. No dust jacket.. Please note the Image in this listing is a stock photo and may not match the covers of the actual itemAuthor: Da-Wen Sun. Refrigeration is a process that removes heat from a space, substance, or system to lower and/or maintain its temperature below the ambient temperature. In other words, refrigeration is artificial (human-made) cooling. Energy in the form of heat is removed from a low-temperature reservoir and transferred to a high-temperature reservoir.