Chilling & Freezing

8/16/2019 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

Chilling & Freezing

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