Preliminary communication

The monitoring of pork and beef chilling process

Jozef Nagy ; University of Veterinary Medicine in Košice, Department of Food Hygiene and Technology, Komenského 73, Slovak Republic
A. Nagyova ; University of Veterinary Medicine in Košice, Department of Food Hygiene and Technology, Komenského 73, Slovak Republic
Peter Popelka ; University of Veterinary Medicine in Košice, Department of Food Hygiene and Technology, Komenského 73, Slovak Republic

Abstract

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.

Keywords

chilling process; pork; beef

Hrčak ID:

35573

URI

https://hrcak.srce.hr/35573

Publication date:

1.9.2008.

Article data in other languages: croatian german italian

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