Meat refrigeration Table 5.6 Estimates of total evaporative losses(%)in cooling and distribution Cooling Storage Transport Shop store Total Carcass Cut Display Ideal refrigeration 0.25 Loss(%)1.2 0.20.5 Typical refrige 0.25 25 Loss(%) 19 0.6 Loss(%)3.7 1.5 Ideal refrigeration 0.25 25 Loss(%)1.44 0.3 0.3 1.00.6 0.25 Loss(%) 2.5 Unrefrigerated Loss(%) 3.8 4.0 Source: Malton and James, 1984 5. 4 Conclusions 1 Meat distributed without refrigeration loses twice as much weight as commercially refrigerated meat 2 The best refrigeration systems found in industry produce a further two- fold reduction in weight loss when compared with the average. 3 Application of the best current established technology could probably save a further 1% weight loss. 4 In an industry where profits are low, typically 1-2 of the value of the throughput at the wholesale stage, the relative effect on profitability would be large 5 Low temperatures and high relative humidity will minimise weight loss from unwrapped meat. 6 To minimise weight loss in chilling, the air velocity should be just suffi cient to attain the desired chilling time. 7 a better understanding of water diffusion through meat and mass trans- fer from the surface are required before we can optimise refrigeration5.4 Conclusions 1 Meat distributed without refrigeration loses twice as much weight as commercially refrigerated meat. 2 The best refrigeration systems found in industry produce a further two￾fold reduction in weight loss when compared with the average. 3 Application of the best current established technology could probably save a further 1% weight loss. 4 In an industry where profits are low, typically 1–2% of the value of the throughput at the wholesale stage, the relative effect on profitability would be large. 5 Low temperatures and high relative humidity will minimise weight loss from unwrapped meat. 6 To minimise weight loss in chilling, the air velocity should be just suffi- cient to attain the desired chilling time. 7 A better understanding of water diffusion through meat and mass trans￾fer from the surface are required before we can optimise refrigeration systems. 94 Meat refrigeration Table 5.6 Estimates of total evaporative losses (%) in cooling and distribution Cooling Storage Transport Shop store Total Carcass Cut Display Lamb Ideal refrigeration Days 0.5 3 0.25 1 1 0.25 6 Loss (%) 1.2 0.6 0.1 0.2 0.5 0.3 2.9 Typical refrigeration Days 0.5 3 0.25 1 1 0.25 6 Loss (%) 2.0 1.5 0.1 0.5 0.9 0.6 5.6 Unrefrigerated Days 1 1 0.25 1 0.2 0.25 3.7 Loss (%) 3.7 3 0.2 2.0 1.5 1.5 9.2 Beef Ideal refrigeration Days 1 3 0.25 3 1 0.25 8.5 Loss (%) 1.4 0.3 0.1 0.3 1.0 0.6 3.7 Typical refrigeration Days 2 2 0.25 3 1 0.25 8.5 Loss (%) 2.5 0.6 0.1 0.9 1.5 1.5 7.1 Unrefrigerated Days 2 2 0.25 2.5 0.5 0.25 7.5 Loss (%) 3.8 4.0 0.2 4.0 1.5 2.0 15.5 Source: Malton and James, 1984