HUT55967A - Method for decreasing the quantitative and qualitative losses of slaughterhouse principal product
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Method for decreasing the quantitative and qualitative losses of slaughterhouse principal product
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Publication number
HUT55967A
HUT55967AHU279989AHU279989AHUT55967AHU T55967 AHUT55967 AHU T55967AHU 279989 AHU279989 AHU 279989AHU 279989 AHU279989 AHU 279989AHU T55967 AHUT55967 AHU T55967A
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Application filed by Plazma Mueszaki Fejlesztoe RtfiledCriticalPlazma Mueszaki Fejlesztoe Rt
Priority to HU279989ApriorityCriticalpatent/HUT55967A/en
Publication of HUT55967ApublicationCriticalpatent/HUT55967A/en
To minimize quantity and quality losses of prime meat in slaughter-houses shock chilling (or rapid precooling) and equilibrating cooling is applied. Immediately following final veterinary examination meat is precooled in air at +8 - +12 deg.C. The surface of meat on bone is sprayed concurrently with a chilling spray liq. nitrogen or carbon-dioxide, thick portions of meat are injected with same. Following combined precooling, meat is shock chilled at (-)20 - (-)30 deg.C. In the absence of a shock chiller, rapid precooling at (-)6 - (-)10 deg.C. Treatment is concluded in an equilibration cooler at +4 - +6 deg
HU279989A1989-06-011989-06-01Method for decreasing the quantitative and qualitative losses of slaughterhouse principal product
HUT55967A
(en)