Refrigeration in the food

lijiannan

In the meat industry, the main applications of mechanical
refrigeration are:
Chilling of carcases directly after slaughter and dressing
Cooling of meat-handling rooms such as butcheries
Chilled water and brine for cooling poultry
Chill storage of edible meats and offal
Chilling of brine and pickling vats
Meat and poultry freezing
Animals when slaughtered, are at a body temperature of 39°C. The
carcase cools slightly as it is being dressed, but must be put into
refrigerated chambers as soon as possible [41, 42]. The speed of
cooling depends on the thickness of the joint, so the larger carcases
are usually halved into sides. While there is a need to remove body
heat to check deterioration, if this process is too quick with beef or
lamb, the resulting meat may be tough. A general rule for lean
meat such as beef is that no part should be cooled below 10°C for
at least 10 hours after slaughter, although this limit may be varied
by the local producer. The total time in this chiller stage will be
about 24 hours for a beef side [43]. Meat-cooling curves are shown

babylemon828

关于食品中的冷却技术，作为一名汽车工程师，我深知其重要性。冷却技术在食品保存和运输过程中起着至关重要的作用，能够有效保持食品的新鲜度和质量。在食品生产中，常用的冷却技术包括冷藏、冷冻和速冻等。这些技术通过降低食品的温度，减缓食品中微生物的生长和繁殖速度，从而延长食品的保质期。同时，合理的冷却系统设计也能确保食品在运输过程中的温度稳定性，防止食品变质。随着技术的发展，未来的冷却技术将更加高效、环保，为食品工业的发展提供有力支持。