Carcass cooling

The amount of carcass cooling due to evaporative cooling of water is... 

Rubbers are also being extruded, in a not essentially different way from plastics. Cooling of the extrusion cylinder is necessary to prevent premature vulcanisation as a result of the heat developed by internal friction. The extruder is fed by ribbons, obtained from milled sheets. End products are hoses, profiles, and cable mantles. On-line vulcanisation can be achieved by passing the extrudate through a steam channel, while the rate of extrusion is adjusted to the rate of curing. For this purpose high-rate vulcanisation recipes have been developed. Steam temperatures of about 200 °C are being applied (15 bars pressure). Treads for motorcar tyres are also extruded they are wrapped round the pre-formed carcass and then formed and vulcanised in a press. 

Meat carcasses in slaughterhouses should be cooled as fast os possible to a iinifonn temperature of about 1.7°C to reduce the growth rale of microorganisms that may be present on carcass surfaces, and thus minimize spoilage. Tlie right level of temperature, humidity, and air motion should be selecled to prevent excessive shrinkage, toughening, and discoloration. 

Typical cooling curve of a beef carcass in the chilliog and holding rooms at an average temperature of 0°C (from ASHRAE, Handbook Refrigeration, Chap. 11, Fig. 2). 

Beef carcasses intended for distant markets are shipped the day after slaughter in refrigerated tiucks, where the rest of the cooling is done. This practice makes it possible to deliver fresh meat long distances in a timely manner. 

SOLUTION The chilling room of a meat plant witi) a capacity of 450 beef carcasses is considered. The cooling load, the airflow rate, and the heat transfer area of the evaporator are to be determined. 

The product refrigeration load can be viewed as the energy that needs to be removed from the beef carcass as it is cooled from 36 to 15°C at a rate of 3.56 kg/s and is determined to be... 

C The cooling of a beef carcass from 37°C to 5 C with refrigerated air at 0 C in a chilling room takes about 48 h. To reduce the cooling time, it is proposed to cool the carcass with re frigeraled air at -10°C. How would you evaluate this proposal ... 

The rate at which a carcass is cooled can have a marked effect on the quality of meat. Rapid chilling produces dark and dry meat, which may be tougher, whereas very slow chilling produces more tender meat, but with poorer keeping qualities because of bacterial growth. 

As a depilatory to remove hair from hog carcasses by dipping the carcass in molten rosin, cooling, and stripping off the rosin coating. 

M. semimembranosus normal cooling, animal carcass kept for the first hour post-mortem at 2-4 °C then posterior hind quarters cut and kept at 14 °C for 10 h followed by 2 °C o-o cooling in ice, hind quarters 11 h in crushed ice, followed by 2 °C. Temperature measurement of the meat at 4 cm depth bound water as percent of total water lactic acid results are on fresh weight basis and ATP expressed as percent of total nucleotides, (according to Disney et al., 1967)... 

Data relating to normal and faulty cuts of meat are summarized in Table 12.14. Both defects mentioned may occur in different muscles of the same animal. The PSE effect is not significant in beef muscle tissue since energy is available from fat oxidation so glycogen breakdown can occur slowly. These meat defects may be avoided in hog muscles by careful handling of stress-sensitive animals and by rapid cooling of carcasses. 

The reaction of chlorine in flour with unsaturated fatty acids, which are also alkenes, yields a number of fatty acid chlorinated derivatives (dichloroacids and chlorohydroxyacids). Chlorohy-droxyacids are formed preferentially with chlorine dioxide. For example, oleic acid produces 9,10-dichlorostearic, 9-chloro-lO-hydroxystearic and 10-chloro-9-hydroxystearic acids. From linoleic acid the corresponding disubstituted derivatives of oleic add or tetrasubstituted derivatives of stearic acid are formed. Their content in flour, depending on the amount of chlorine used for bleaching, is given in Table 11.14. Chlorinated fatty adds are also formed in the fat of chicken carcasses that are cooled in chlorinated water after slaughter. 

Remove the chicken and allow it to cool slighdy. Remove all the breast meat and set aside. Return the carcass to the pot and continue to simmer, uncovered, for 2 to 3 hours (you can cook it for less time, but this makes a richer stock). 

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