Influence of refrigeration on evaporative weight loss from meat 93 Table 5.5 Percentage weight loss from unwrapped meat during display for 6h Unrefrigerated Refrigerated Lamb Joints 1.0 Pork Chop 1.5 Beef 0.4 0.4 1.5 Cubes 1.9 1.5 Mince 2.8 2.1 Source: Malton and James, 1984. Although refrigerated display lowers weight loss( Table 5.5), the design of many cabinets has paid little or no attention to product evaporation. Improved designs should take greater account of the factors that control evaporation and could significantly reduce losses at this stage of dis- tribution. For example, the importance of continuous refrigeration was shown in work where lambs cut into retail portions and displayed for 7h under refrigeration lost 0.3% when refrigerated before cutting and 0.8% when not 5.3 Overall The previous sections have shown the importance of refrigeration and its ontrol in minimising weight loss at various stages in the distribution chain Table 5.6 estimates the total evaporative loss during cooling and distribu tion using information gathered from industry and published data. It shows clearly the importance of 'good refrigeration design at all stages of the chilled distribution chain however. it must be viewed with some caution since there is very little published information to indicate whether le initial weight loss could lead to higher weight loss at a later stage. work ir New Zealand (mirinz, 1983)shows a complicated relationship. Maximum freezing losses on lamb carcasses occurred when the previous chilling loss had been ca. 1%. Chilling losses both above and below this value resulted in lower losses during freezing. The minimum overall loss occurred in lambs that had experienced the minimum chilling loss. Following the path of weight loss through total distribution chains equires further investigation. Limited data have been gathered for chilled lamb. Refrigerated carcasses lost 2. 2% during a 24h chilling process increasing to a total of 3. 4% after 3 days subsequent refrigerated distribu- tion. Similar carcasses lost 3. 1%during ambient cooling for 24 h rising to 4.8% after a further 3 days of refrigerated distribution. This indicates that initial weight savings are maintainedAlthough refrigerated display lowers weight loss (Table 5.5), the design of many cabinets has paid little or no attention to product evaporation. Improved designs should take greater account of the factors that control evaporation and could significantly reduce losses at this stage of dis￾tribution. For example, the importance of continuous refrigeration was shown in work where lambs cut into retail portions and displayed for 7 h under refrigeration lost 0.3% when refrigerated before cutting and 0.8% when not. 5.3 Overall The previous sections have shown the importance of refrigeration and its control in minimising weight loss at various stages in the distribution chain. Table 5.6 estimates the total evaporative loss during cooling and distribu￾tion using information gathered from industry and published data. It shows clearly the importance of ‘good’ refrigeration design at all stages of the chilled distribution chain. However, it must be viewed with some caution since there is very little published information to indicate whether low initial weight loss could lead to higher weight loss at a later stage. Work in New Zealand (MIRINZ, 1983) shows a complicated relationship. Maximum freezing losses on lamb carcasses occurred when the previous chilling loss had been ca. 1%. Chilling losses both above and below this value resulted in lower losses during freezing.The minimum overall loss occurred in lambs that had experienced the minimum chilling loss. Following the path of weight loss through total distribution chains requires further investigation. Limited data have been gathered for chilled lamb. Refrigerated carcasses lost 2.2% during a 24 h chilling process increasing to a total of 3.4% after 3 days subsequent refrigerated distribu￾tion. Similar carcasses lost 3.1% during ambient cooling for 24 h rising to 4.8% after a further 3 days of refrigerated distribution. This indicates that initial weight savings are maintained. Influence of refrigeration on evaporative weight loss from meat 93 Table 5.5 Percentage weight loss from unwrapped meat during display for 6 h Unrefrigerated Refrigerated Lamb Joints 1.0 0.7 Pork Chops 1.5 1.1 Beef Joints 0.4 0.4 Slices 1.5 1.2 Cubes 1.9 1.5 Mince 2.8 2.1 Source: Malton and James, 1984