Download - Chilling & Freezing
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CHILLING OF MEAT
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CHILLING To prevent putrefaction
To extend shelf life of meat and auaticfoods
!hort term stora"e !lo#s do#n$ micro%ial$ en&'matic
activities$ chemical reactions
(educe #ei"ht loss
(educes discoloration of the surface
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Icin" not suita%le)meltin" #ater %rin"s *%leachin" of flesh
Air chillin")(efri"eration temperature of +
to ,-C #ith air speed of ./+,)./0.m1s/ (H2.3
4roper spacin" %et#een carcasses andchun5s of meat *adeuate chillin"
!helf life) depends on load of micro/or" 65ind of meat
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COL7 !HO(TENING8TO9GHNE!!OF M9!CLE!: Cold shortening occurs when Pre rigor meat
allow to chill below 10°C or lower
Occurs mostly in mutton and beef carcasses
Reduce by keeping carcasses first at 15°C todissipate body heat and then passed to cold
rooms maintained at 2 to 5°C
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F(EE;ING Practiced in sub ero temperature
Preferred method for long term storage of
meat
!10 to !"0°C most preferred is !1#°C
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$n froen state
%eef & buffalo meet storage life 12
months
'utton and Che(on storage life # months Pork and poultry storage life ) months
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7(I41
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/oss of weight due to weep or drip more in
beef about " compared to mutton and pork.
Pack the meat before freeing otherwise
meat will undergo freeer burn
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F(EE;E( =9(N bnormal state of meat which occurs due to
e-cesi(e drying of surface of meat when
unprotecti(e meat comes in contact with
freeer or refrigeration pipes
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!lo# free&in" Fast free&in"
peed of freeing should bebelow 5cm3hr
peed of freeing should babo(e 5cm3hr
4-tracellular water freeesout
$ntracellular water freeeswithin muscle fibres
*ormation of large icecrystals
umerous small ice crystalwere formed
'ore muscular damage /ess muscular damage
'ore drip loss, shrinkage,distoted appearance of meat
/ess drip loss, shrinkagewith desired light colour
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TECHNI>9E! OF F(EE;ING %rine freeing
Plate freeing
%last freeing
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%/6 *R4474R
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P$R/ %/6 *R4474R
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P/64 *R4474R