Prethodno priopćenje

The monitoring of pork and beef chilling process

Jozef Nagy ; Zavod za higijenu i tehnologiju hrane, Veterinarski fakultet Košice, Komenského 73, Slovačka
A. Nagyova ; Zavod za higijenu i tehnologiju hrane, Veterinarski fakultet Košice, Komenského 73, Slovačka
Peter Popelka ; Zavod za higijenu i tehnologiju hrane, Veterinarski fakultet Košice, Komenského 73, Slovačka

Sažetak

The aim of the chilling of carcasses is to decrease the temperature in the deepest parts of muscles as fast as possible while maintaining its weight as high as possible. However, some losses of the weight are desirable because dried surfaces are more resistant to the microbial spoilage. Monitoring of pork and beef chilling process at the slaughterhouses in period 2006 – 2007 was performed in our experiment. Temperature was measured in the muscles, in the chilling rooms and also duration of the process was taken into account. Finally, in two cases (13.3 %) of pork carcasses temperature exceeded required +7 °C in deep part of muscles at the end of process.

Ključne riječi

chilling process; pork; beef

Hrčak ID:

35573

URI

https://hrcak.srce.hr/35573

Datum izdavanja:

1.9.2008.

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