Index accelerated chilling 119-22 contamination during freezing 159 ctin 23 portation 254-5 adenosine triphosphate(ATP) 23, 25, pathogenic organisms 3, 4, 8 milage organisms 5-6, 8-11 ageing see conditioning and thawing15960,162-3,174 rculation 245--6 batch freezing 141 air curtains 234-5 reezing 140-2 conditioning 50-1. 53. 56-7 and beef chilling 101-3, 105 145-6 and lamb chilling 111-12 113-14 rozen storage life 219 P 11 air thawing161,164-5,176-7 myosin denaturation 26-7 air transportation 191, 193 shelf-life 192 texture43-4.61.63-4 and beef chilling 1034, 105-6 thawing 172-3 and lamb chilling 111-12, 113-14 beef chilling 100-1 and pork chilling 116, 118 accelerated systems 119-21 and weight loss 239 air temperature 101-3, 10 alpha-tocopherol 217-18 air velocity 103-4. 105-6 antioxidants 217-18 carcass weight 104. 106 aroma scores 222 cooling rates 100-5 ATP(adenosine triphosphate)23, 25 energy consumption 108-10 product loads 107-8 acon150-5.221 relative humidity 104, 106 bacteria 3-16 spray chilling 123-4 and bone taint 13-14 weight loss 105-7 and colour 75 blinds on display cabinets 246 contamination in chilled storage bone taint 13-14 209-11 boning see deboning
accelerated chilling 119–22 actin 23 additives in frozen storage 220 adenosine triphosphate (ATP) 23, 25, 45–6 ageing see conditioning air circulation 245–6 air curtains 234–5 air freezing 140–2 air temperature and beef chilling 101–3, 105 and lamb chilling 111–12, 113–14 and pork chilling 116 air thawing 161, 164–5, 176–7 air transportation 191, 193 air velocity and beef chilling 103–4, 105–6 and lamb chilling 111–12, 113–14 and pork chilling 116, 118 and weight loss 239 alpha-tocopherol 217–18 antioxidants 217–18 aroma scores 222 ATP (adenosine triphosphate) 23, 25, 45–6 bacon 150–5, 221 bacteria 3–16 and bone taint 13–14 and colour 75 contamination in chilled storage 209–11 contamination during freezing 159 contamination during transportation 254–5 pathogenic organisms 3, 4, 8 spoilage organisms 5–6, 8–11 and thawing 159–60, 162–3, 174 batch freezing 141 beef conditioning 50–1, 53, 56–7 drip loss 33 freezing 145–6 frozen storage life 219 hot boning 129–31 myosin denaturation 26–7 shelf-life 192 texture 43–4, 61, 63–4 thawing 172–3 beef chilling 100–10 accelerated systems 119–21 air temperature 101–3, 105 air velocity 103–4, 105–6 carcass weight 104, 106 cooling rates 100–5 energy consumption 108–10 fat cover 104–5, 106 product loads 107–8 relative humidity 104, 106 spray chilling 123–4 weight loss 105–7 blinds on display cabinets 246 bone taint 13–14 boning see deboning Index
342 Index bowl chopping 178, 179 and chilling 73-4 brittleness of frozen meat 180 and conditioning 74-5 bulk storage rooms 224 and freezing 76 and frozen storage 76-8 80-1 live animal factors 73 calpain-tenderness model 5 measurement of 72 carcass weight and retail displays 79-81, 238-9 and beef chilling 104. 106 and lamb chilling 112-13 114 combination chilling 128 and pork chilling 1 computational fluid dynamics(CFD) castration 44 CFD(computational fluid dynamics) conditioning 50-8 chilled storage 208-1 and breed of animal 53 bacterial contamination 209-11 ratures 56-7 colour of meat 75, 79-80 and colour 74-5 of cooked products 214-15 consumer assessments of 52-3 ht loss 90 at frozen temperatures 57-8 perature 209-10 lamb 53 unwrapped meat 209-11 and muscle type 53-4, 55 wrapped meat 211-14 chillin abbit and retail displays 233 and colour of meat 73-4 and temperature 56-8 conditioning at chill temperatures conduction thawing systems 163-6 and drip loss 33-6 consumers 252-67 enthalpy values 276-7 assessments of conditioning 52-3 t loss 88-90 attitudes to food 252,256 lamb, mutton and goat 110-15 home refrigerated storage 255-68 nuscle shortening 44-5 shopping habits 252-5 offal 118-19 contact freezers 142-4 pork115-18 continuous freezing systems 141-2 specific heats 274-6 controlled atmosphere storage rooms 11 nd texture 59-61 cooling rates thermal conductivity 274 of beef sides 100-5 chilling systems 119-32 heat extraction 277-8 accelerated chilling 119-22 and hot boning 129-31 of lamb carcasses 111-13 hot boning 129-32 of pig carcasses 116 ice bank chilling 127- COSTTHERM 280 ng1256,128 crust freezing 149-55 oduct loads 107-8.116-17 cryogenic freezing 144-5, 148-9 protective coatings 129 cutting equipment 178-9 spray chilling 123-5 chopping 178, 179 Dalton's law 86 coil display cabinets 238, 239 cold boning 14-15 dark, firm and dry(dfd) meat 26, 51 cold shortening 45, 50, 89 colour 71-8 deboning 14-15. 160 and bacterial activity 75 cold boning 14-15 and chilled and drip loss 35-6
342 Index bowl chopping 178, 179 brittleness of frozen meat 180 bulk storage rooms 224 burgers 147 calcium ions 47–9 calpain-tenderness model 51 carcass weight and beef chilling 104, 106 and lamb chilling 112–13, 114 and pork chilling 116 castration 44 CFD (computational fluid dynamics) 236 chilled storage 208–15 bacterial contamination 209–11 colour of meat 75, 79–80 of cooked products 214–15 evaporative weight loss 90–1 storage temperature 209–10 unwrapped meat 209–11 wrapped meat 211–14 chilling beef 100–10 and colour of meat 73–4 conditioning at chill temperatures 56–7 and drip loss 33–6 enthalpy values 276–7 evaporative weight loss 88–90 lamb, mutton and goat 110–15 muscle shortening 44–5 offal 118–19 pork 115–18 specific heats 274–6 spoilage organisms 9–11 and texture 59–61 thermal conductivity 274 chilling systems 119–32 accelerated chilling 119–22 combination systems 128 hot boning 129–32 ice bank chilling 127–8 immersion chilling 125–6, 128 product loads 107–8, 116–17 protective coatings 129 spray chilling 123–5 chopping 178, 179 coil display cabinets 238, 239 cold boning 14–15 cold shortening 45, 50, 89 colour 71–81 and bacterial activity 75 and chilled storage 75, 79–80 and chilling 73–4 and conditioning 74–5 and freezing 76 and frozen storage 76–8, 80–1 and light sources 71 live animal factors 73 measurement of 72 and retail displays 79–81, 238–9 and thawing 78–9 combination chilling 128 computational fluid dynamics (CFD) 236 conditioning 50–8 beef 50–1, 53, 56–7 and breed of animal 53 at chill temperatures 56–7 and colour 74–5 consumer assessments of 52–3 at frozen temperatures 57–8 lamb 53 and muscle type 53–4, 55 pork 53 rabbit 53 and retail displays 233 and temperature 56–8 veal 53 conduction thawing systems 163–6 consumers 252–67 assessments of conditioning 52–3 attitudes to food poisoning 252, 256 home refrigerated storage 255–68 shopping habits 252–5 contact freezers 142–4 continuous freezing systems 141–2 controlled atmosphere storage rooms 225 cooling rates of beef sides 100–5 heat extraction 277–8 and hot boning 129–31 of lamb carcasses 111–13 of pig carcasses 116 COSTTHERM 280 crust freezing 149–55 cryogenic freezing 144–5, 148–9 cutting equipment 178–9 Dalton’s law 86 dark cutting 5, 26 dark, firm and dry (DFD) meat 26, 51, 73 deboning 14–15, 160 cold boning 14–15 and drip loss 35–6
Index 343 hot boning 15, 35-6, 129-32 and freezing 85, 91-2 warm boning 132 and frozen storage 91-2 delicatessen products 237-41 and retail displays 92-3 delivery vehicles 197-212 e also weight loss ngs200-1 xhaustion before slaughter 26 infiltration 199-200 xudate see drip loss insulation 199 fan display cabinets 238, 239 length of journey 202 solar radiation 202 see also rate of freezing thermal mass of linings 200 fat cover density of meat components 280 and lamb chilling 112-13, 114 deoxymyoglobin 72 fat oxidation 78.216-18.244 DFD(dark, firm and dry) meat 26, 51, Fick's law 87 food poisoning 3. 8, 251, 252, 256 178,179 freezer-burn 76-7.85 ion rates 87 freezers, domestic 265-7 uration see colou reezing 137-55 isplay cabinets see retail displays bacteria multiplication 159 domestic food storage 255-68 beef quarters 145-6 brittleness of meat 180 of delivery vehicles 200-1 and colour 76 of display cabinets 246-7 onditioning at frozen temperatures of refrigerators 264 and drip loss 37-9 from beef 33 evaporative weight loss 85, 91-2 and breed of animal 30-2 fast freezing 137-9 and chilling 33-6 ice content 277 and dark, firm and dry(dFD) meat lamb carcasses 146 loins 149 and deboning 35-6 meat blocks 145 and freezing 37-9, 138 meat cooked from frozen 137-8. 161 measurement of 30 offal 146-7 and muscle structure 22-7 post-rigor meat 29 and muscle type 32-3 pre-rigor meat 29 from offal 3 prefreezing treatments 218-20, 242 from rate of freezing 137-41, 220, 266-7 and rigor mortis 24, 2 and temperature 29, 33-40 and thawing 161-2 small products 147-9 ater relationships in meat 27-8 tensile strength 180 nd texture 61-4 electrical stimulation(ES) treatment hermophysical properties of meat electrical thawing systems 166-8 freezing systems energy consumption 108-10, 117-18 73,276 batch systems 141 eutectic plate cooling systems 194-5 contact freezers 142-4 ht loss 85-94 continuous systems 141-2 and chilling 88-90 90-1 and chille crust freezing 149-55 cryogenic freezing 144-5, 148-9 sion rates 87 impingement freezing 141, 14
Index 343 hot boning 15, 35–6, 129–32 warm boning 132 delicatessen products 237–41 delivery vehicles 197–212 door openings 200–1 infiltration 199–200 initial food temperature 201–2 insulation 199 length of journey 202 solar radiation 202 thermal mass of linings 200 weight of fittings 200 density of meat components 280 deoxymyoglobin 72 DFD (dark, firm and dry) meat 26, 51, 73 dicing 178, 179 diffusion rates 87 discolouration see colour display cabinets see retail displays domestic food storage 255–68 doors of delivery vehicles 200–1 of display cabinets 246–7 of refrigerators 264 drip loss 21–40 from beef 33 and breed of animal 30–2 and chilling 33–6 and dark, firm and dry (DFD) meat 26 and deboning 35–6 and freezing 37–9, 138 measurement of 30 and muscle structure 22–7 and muscle type 32–3 from offal 36 from pigs 30–2 and rigor mortis 24, 25 and temperature 29, 33–40 and thawing 161–2 water relationships in meat 27–8 elastography 52 electrical stimulation (ES) treatments 50, 56 electrical thawing systems 166–8 energy consumption 108–10, 117–18 enthalpy values 273, 276–7 eutectic plate cooling systems 194–5 evaporative weight loss 85–94 and chilled storage 90–1 and chilling 88–90 diffusion rates 87 and freezing 85, 91–2 and frozen storage 91–2 and retail displays 92–3 see also weight loss exhaustion before slaughter 26 exudate see drip loss fan display cabinets 238, 239 fast freezing 137–9 see also rate of freezing fat cover and beef chilling 104–5, 106 and lamb chilling 112–13, 114 fat oxidation 78, 216–18, 244 Fick’s law 87 food poisoning 3, 8, 251, 252, 256 freezer-burn 76–7, 85 freezers, domestic 265–7 freezing 137–55 bacteria multiplication 159 beef quarters 145–6 brittleness of meat 180 and colour 76 conditioning at frozen temperatures 57–8 and drip loss 37–9 evaporative weight loss 85, 91–2 fast freezing 137–9 ice content 277 lamb carcasses 146 loins 149 meat blocks 145 meat cooked from frozen 137–8, 161 offal 146–7 post-rigor meat 29 pre-rigor meat 29 prefreezing treatments 218–20, 242 rate of freezing 137–41, 220, 266–7 and rigor mortis 29 slow freezing 137–9 small products 147–9 spoilage organisms 11 tensile strength 180 and texture 61–4 thermophysical properties of meat 277–80 freezing systems air freezing 140–2 batch systems 141 contact freezers 142–4 continuous systems 141–2 crust freezing 149–55 cryogenic freezing 144–5, 148–9 impingement freezing 141, 145
344 Index 25662 texture59,62-3,114-15 21624 thawing 17 lamb chilling 110-15 accelerated systems 121-2 and colour 76-8 80-1 air temperature 111-12. 113-14 evaporative weight loss 91-2 air velocity 111-12. 113-14 freezer-burn 76-7 85 carcass weight 112-13 114 and freezing methods 220 cooling rates 111-13 d fat cover 112-13.114 heating prior to freezing 220 protective coa of lamb 219 relative humidity 113-14 nd light 77-8 xidation78,216-18,244 nd packaging 223 lids of display cabinets 246-7 of pork 219 prefreezing treatment 218-20 and colour 71 and rigor mortis 219 and fat oxidation 244 ies variation 218-1 and frozen storage 77 storage temperature 38-9, 221-3 frozen transportation see liquid nitrogen cooling systems transportation 945 listeria monocytogenes 231, 255 5 glycogen 5, 25, 49 149 oat110-15 avity display cabinets grinding178,179,180,181 measurement of colour 72 haemoglobin 72 of drip loss 30 slicing 150 thawing 168-71 of tenderness 52 heat extraction 277-8 mechanical refrigeration units 194 high quality life(HQL) 208 metmyoglobin 73, 74-5, 243 high-pH meat 5, 26 microbiology of refrigerated meat erated storage 255-68 home refrigerated 3-1 hot boning 15, 35-6. 129-32 microwave tempering 182-4 and cooling rates 129-31 microwave thawing minced meat 220.233 ice bank chilling 127-8 mitochondria 23 ice content 277 moisture loss 243 ice formation in muscle tissues 29 muscle shortening 44-50 immersion chilling 125-6, 128 and calcium ions 47-9 impingement freezing 141, 14 insulation of delivery vehicles 199 prev muscle structure 22-7 jacketed cold stores 225 hanges after slaughter 25-7 ice formation in muscle tissues 29 lamb structure 22-5 mutton110-15,146 frozen storage 219 also lamb myofibrils 22-3, 27 myosin denaturation 26-7 myoglobin shelf-life 192 yasin 23, 26-7
344 Index fridge-freezers 256–62 frozen storage 216–24 additives 220 of beef 219 and colour 76–8, 80–1 evaporative weight loss 91–2 freezer-burn 76–7, 85 and freezing methods 220 and freezing rates 220 heating prior to freezing 220 of lamb 219 and light 77–8 oxidation 78, 216–18, 244 and packaging 223–4 of pork 219 prefreezing treatment 218–20 and rigor mortis 219 species variation 218–19 storage temperature 38–9, 221–3 frozen transportation see transportation glucose 5 glycogen 5, 25, 49 goat 110–15 gravity display cabinets 238, 239 grinding 178, 179, 180, 181 haemoglobin 72 hams slicing 150 thawing 168–71 heat extraction 277–8 high quality life (HQL) 208 high-pH meat 5, 26 home refrigerated storage 255–68 hot boning 15, 35–6, 129–32 and cooling rates 129–31 ice bank chilling 127–8 ice content 277 ice formation in muscle tissues 29 immersion chilling 125–6, 128 impingement freezing 141, 145 insulation of delivery vehicles 199 jacketed cold stores 225 lamb conditioning 53 frozen storage 219 loin chopping 149 myosin denaturation 26–7 shelf-life 192 texture 59, 62–3, 114–15 thawing 171 lamb chilling 110–15 accelerated systems 121–2 air temperature 111–12, 113–14 air velocity 111–12, 113–14 carcass weight 112–13, 114 cooling rates 111–13 fat cover 112–13, 114 protective coatings 129 relative humidity 113–14 spray chilling 125 weight loss 112–15 lids of display cabinets 246–7 light and colour 71 and fat oxidation 244 and frozen storage 77–8 and weight loss 241 liquid nitrogen cooling systems 194–5 listeria monocytogenes 231, 255 loin chopping 149 loin freezing 149 marbling 54 measurement of colour 72 of drip loss 30 of performance of display cabinets 247–8 of tenderness 52 mechanical refrigeration units 194 metmyoglobin 73, 74–5, 243 microbiology of refrigerated meat 3–16 microwave tempering 182–4 microwave thawing 168 minced meat 220, 233 mitochondria 23 moisture loss 243 muscle shortening 44–50 and calcium ions 47–9 and chilling 44–5 preventing 49–50 muscle structure 22–7 changes after slaughter 25–7 ice formation in muscle tissues 29 structure 22–5 mutton 110–15, 146 see also lamb myofibrils 22–3, 27 myoglobin 72 myosin 23, 26–7
Index 345 offal PSE (pale, soft and exuding)meat hilling 118-19 26-7.73 drip loss 36 freezing 146-7 Quick Frozen Foodstuff Regulation weight loss 118 oxidation 78.216-18 24 radiant heat 247 radio frequency th 167-8 packaging 191-2, 243-4 ail transportation see road/rail and frozen storage 223-4 transportation of offal 202-3 acidity216-18.221.224 retail displays of unwrapped meat rate of freezing 137-41, 220, 266-7 redox potential 5 retail displays of wrapped meat refrigerators. domestic 256--62 267-8 1-7.241- effect of door openings 264 storage of unwrapped meat loading with warm products 264 209-11 erformance testing 262-5 storage of wrapped meat 211-14 ar-rating system 260-2 pale, soft and exuding(PSE)meat elat 67,73 and beef chilling 104, 106 atnogenic organIs 3,4,8 and lamb chilling 113-14 patties 147-8,180-1,214 and shelf-life epoxides and weight loss 239-41 phospholipids 218 resistive thay ate freez zing 142-4 retail displays 231-49 pork air circulation 245--6 air curtains 234-5 drip loss 30-2 blinds 246 frozen storage 21 cabinet types 238, 239, 244-5 hot boning 131-2 colour of meat 79-81. 238-9 loin chopping 149 omputer modelling 236 myosin denaturation 27 retail displays delicatessen products 237-41 texture 59-60. 6 display life 232-3, 246-44 doors of cabinets 246-7 ght loss 90, 122 evaporative weight loss 92-3 pork chilling 115-18 layout of cabinets 233-4 accelerated systems 122 lids of cabinets 246-7 air temperature 116 measurement of performance 247-8 air velocity 116, 118 meat products 231-7 eight 116 packaging materials 243-4 combination systems 128 cooling rates 116 radiant heat 247 energy consumption 117-18 store conditions 236-7 emperature control 231-2, 242-3 immersion chilling 125-6.1 245-6,247 product loads 116-17 testing cabinets 235-6 spray chilling 124 uneven loading 232 practical storage life(PSL) 208 breaking 179-82 weight loss 239-41 g treatments 218-20. 242 wrapped meat 231-7 oduct loads 107-8.116-17 frozen 241 ings 129
Index 345 offal chilling 118–19 drip loss 36 freezing 146–7 packaging 202–3 weight loss 118 oxidation 78, 216–18, 244 oxymyoglobin 72, 74 packaging 191–2, 243–4 and frozen storage 223–4 of offal 202–3 retail displays of unwrapped meat 237–41 retail displays of wrapped meat 231–7, 241–4 storage of unwrapped meat 209–11 storage of wrapped meat 211–14 pale, soft and exuding (PSE) meat 26–7, 73 pathogenic organisms 3, 4, 8 patties 147–8, 180–1, 214 peroxides 216 phospholipids 218 plate freezing 142–4 pork conditioning 53 drip loss 30–2 frozen storage 219 hot boning 131–2 loin chopping 149 myosin denaturation 27 retail displays 214 texture 59–60, 63 thawing 168–71 weight loss 90, 122 pork chilling 115–18 accelerated systems 122 air temperature 116 air velocity 116, 118 carcass weight 116 combination systems 128 cooling rates 116 energy consumption 117–18 ice bank chilling 127–8 immersion chilling 125–6, 128 product loads 116–17 spray chilling 124 practical storage life (PSL) 208 prebreaking 179–82 prefreezing treatments 218–20, 242 product loads 107–8, 116–17 protective coatings 129 PSE (pale, soft and exuding) meat 26–7, 73 Quick Frozen Foodstuff Regulation 242 rabbit, conditioning 53 radiant heat 247 radio frequency thawing 167–8 rail transportation see road/rail transportation rancidity 216–18, 221, 224 rate of freezing 137–41, 220, 266–7 redox potential 5 refrigerators, domestic 256–62, 267–8 effect of door openings 264 loading with warm products 264 performance testing 262–5 star-rating system 260–2 relative humidity and beef chilling 104, 106 and lamb chilling 113–14 and shelf-life 11–12 and weight loss 239–41 resistive thawing 167 retail displays 231–49 air circulation 245–6 air curtains 234–5 blinds 246 cabinet types 238, 239, 244–5 colour of meat 79–81, 238–9 computer modelling 236 and conditioning 233 delicatessen products 237–41 display life 232–3, 246–44 doors of cabinets 246–7 evaporative weight loss 92–3 layout of cabinets 233–4 lids of cabinets 246–7 measurement of performance 247–8 meat products 231–7 packaging materials 243–4 pork 214 radiant heat 247 store conditions 236–7 temperature control 231–2, 242–3, 245–6, 247 testing cabinets 235–6 uneven loading 232 unwrapped meat 237–41 weight loss 239–41 wrapped meat 231–7 frozen 241–4 see also shelf-life
346 Index rigor mortis 25-6 and conditioning 56-8 and drip loss 24, 25 nd fre. egislation 99. 251 nd shelf-life of and rebreaking 180-2 nd water balance 28 in retail displays 231-2, 242-3 road/rail transportation 193-202 245-6.247 eutectic plate cooling systems 194-5 and rigor mortis 25-6 journey times 197 slicing temperatures 150-1 ing syste storage temperature 6-11, 209-10 1945 mechanical refrigeration units 194 in the home 256-61 ee also delivery vehicles and texture 59-64 see also air temperature; chilled salmonella 231. 25. storage: frozen storage salt diffusion 13 tempering 149-55, 178-87 arcolemma 22 178 pment requirements cuttin usages131,148,179,211 ea transportation 191-3 shelf-life 4-12 of beef 192 ingle-stage 152 of lamb 192 thermophysical properties of meat relative humidities 11-12 nd rigor mortis 5 2 storage temperature 6-11 tensile strength 180 surface contamination 5-6 texture 43- tissue sterility 4 of beef434.61.634 see also retail displays calpain-tenderness model 51 shopping habits 25 and carcass grade 54 ide weight see carcass weight slow freezing 137-9 electrical stimulation(ES) see also rate of freezing treatments 50.56 smoking 220 and solar radiation 202 of lamb59,62-3,114-15 specific heat 273, 274-6 and marbling 54 measurement of 52 spray chilling 123-4, 123-5 and muscle shortening 44-50 star-rating system 260-2 of pork 59-60, 63 storage and temperature 59-64 high quality life(HQL)208 and tha 255-68 hawing 39-40. 159- life terms 207-8 255-6 air thawing practical storage life(PSL)208 bacteriological condition 159-60. mperature6-11,20910,221-3 wrapped meat beef 172-3 ee also chilled storage: froze boned-out meat 173-6 and colour 78-9 orage rooms 224-5 onduction systems 163-6 store conditions 236-7 and drip loss 161-2 surface contamination 5-6 electrical system heat extraction 277-8 ges during transportation to the lamb 171 microwave tha 168
346 Index rigor mortis 25–6 and drip loss 24, 25 and freezing 29, 219 and shelf-life of meat 5 and water balance 28 road/rail transportation 193–202 eutectic plate cooling systems 194–5 journey times 197 liquid nitrogen cooling systems 194–5 mechanical refrigeration units 194 see also delivery vehicles salmonella 231, 255 salt diffusion 131 sarcolemma 22 sausages 131, 148, 179, 211 sea transportation 191–3 shelf-life 4–12 of beef 192 of lamb 192 relative humidities 11–12 and rigor mortis 5 storage temperature 6–11 surface contamination 5–6 tissue sterility 4 see also retail displays shopping habits 252–5 side weight see carcass weight Siebel’s formula 276 slicing 150–5, 178, 179 slow freezing 137–9 see also rate of freezing smoking 220 solar radiation 202 specific heat 273, 274–6 spoilage organisms 5–6, 8–11 spray chilling 123–4, 123–5 star-rating system 260–2 storage high quality life (HQL) 208 home refrigerated storage 255–68 life terms 207–8, 255–6 practical storage life (PSL) 208 temperature 6–11, 209–10, 221–3 of wrapped meat 211–14 see also chilled storage; frozen storage storage rooms 224–5 store conditions 236–7 surface contamination 5–6 temperature changes during transportation to the home 253–5 and conditioning 56–8 and drip loss 29, 33–40 legislation 99, 251 and prebreaking 180–2 in retail displays 231–2, 242–3, 245–6, 247 and rigor mortis 25–6 slicing temperatures 150–1 storage temperature 6–11, 209–10, 221–3 in the home 256–61 and texture 59–64 see also air temperature; chilled storage; frozen storage tempering 149–55, 178–87 cutting equipment requirements 178–9 microwave tempering 182–4 prebreaking 179–82 single-stage 152 thermophysical properties of meat 277–80 two-stage 152–5 tensile strength 180 texture 43–65 of beef 43–4, 61, 63–4 calpain-tenderness model 51 and carcass grade 54 and castration 44 and chilling 59–61 and conditioning 50–8 electrical stimulation (ES) treatments 50, 56 and freezing 61–4 of lamb 59, 62–3, 114–15 and marbling 54 measurement of 52 and muscle shortening 44–50 of pork 59–60, 63 and temperature 59–64 and thawing 64 thawing 39–40, 159–78 air thawing 161, 164–5, 176–7 bacteriological condition 159–60, 162–3, 174 beef 172–3 boned-out meat 173–6 and colour 78–9 conduction systems 163–6 and drip loss 161–2 electrical systems 166–8 hams 168–71 heat extraction 277–8 lamb 171 microwave thawing 168
Index 34 pork168-71 unwrapped meat 209-11, 237 quality considerations 161-3 radio frequency thawing vacuum-heat thawing(VHT)166, 175 1678 vans see delivery vehicles resistive thawing 16 con g and texture 64 vitamin E 217 thermal conductivity 160-1 thermophysical properties of meat warm boning 132 Warmer-Bratzler tes times taken to thaw 160-1 water balance 28 vacuum-heat thawing (VHT) 166, water relationships 27-8 water thawing 177-8 water thawing 165, 177-8 reight loss hermal conductivity 160-1, 274, and air v 27880 and beef c 105-7 tissue sterility 4 and lamb 112-15 tough meat see texture and light sources 241 transportation 191-204 and offal chilling 118 by air 191, 193 and pork chilling 90, 122 by road or rail 193-202 relative humidity 239-41 by sea 191-3 in retail displays 239-41 from retail store to the home transportation 203 see also evaporative weight los weight loss 203 wrapped meat 211-14, 231-7 see also d frozen 241-4
Index 347 pork 168–71 quality considerations 161–3 radio frequency thawing 167–8 resistive thawing 167 and texture 64 thermal conductivity 160–1 thermophysical properties of meat 277–80 times taken to thaw 160–1 vacuum-heat thawing (VHT) 166, 175 water thawing 165, 177–8 thermal conductivity 160–1, 274, 278–80 tissue sterility 4 tough meat see texture transportation 191–204 by air 191, 193 by road or rail 193–202 by sea 191–3 from retail store to the home 252–5 weight loss 203 see also delivery vehicles unwrapped meat 209–11, 237–41 vacuum-heat thawing (VHT) 166, 175 vans see delivery vehicles veal, conditioning 53 vitamin E 217 warm boning 132 Warner-Bratzler tests 44 water balance 28 water relationships 27–8 water thawing 165, 177–8 weight loss and air velocity 239 and beef chilling 105–7 and lamb chilling 112–15 and light sources 241 and offal chilling 118 and pork chilling 90, 122 relative humidity 239–41 in retail displays 239–41 during transportation 203 see also evaporative weight loss wrapped meat 211–14, 231–7 frozen 241–4
