vi Contents 2 Raw material selection: dairy ingredients 37 L. R. Early, Harper Adams University College 2 Introduction 2.2 Milk composition 3 Functional approach 2. 4 Sens 39 2.5 Microbiological criteria for milk products 2.6 Chilled dairy products and milk-based ingredients used in chilled foods 41 2.7 Chilled desserts 2.8 Ready meals 53 .9 Maximising quality in processing 2.10 Food safety issues 2.11 Future trends 2.12 References 3 Raw material selection: meat and poultry S.J. James, Food Refrigeration and Process Engineering Research Centre 3.2 The influence of the live animal 65 3.3 Pre-and post-slaughter handling 3.4 Conclusions 72 3.5 References 3 Part II Technologies and processes 4 The refrigeration of chilled foods R. D. Heap, Cambridge Refrigeration Technolog 4.1 Introduction 4.2 Principles of refrigeration 4.3 Safety and quality issues 4.4 Refrigerant fluids and the environment 4.5 Chilled foods and refrigeration 83 4.6 chill 4.7 Chilling equipment 4.8 Chilled storage 4.9 Refrigerated transport 4.10 Refrigerated display cabinets 94 4. 11 Regulations and legislation 4.12 Sources of further information 4.13 References2 Raw material selection: dairy ingredients . . . . . . . . . . . . . . . . . . . . . . 37 L. R. Early, Harper Adams University College 2.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 2.2 Milk composition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 2.3 Functional approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 2.4 Sensory properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 2.5 Microbiological criteria for milk products . . . . . . . . . . . . . . . . . . . 41 2.6 Chilled dairy products and milk-based ingredients used in chilled foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 2.7 Chilled desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 2.8 Ready meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 2.9 Maximising quality in processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 2.10 Food safety issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 2.11 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 2.12 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 3 Raw material selection: meat and poultry . . . . . . . . . . . . . . . . . . . . . . 63 S. J. James, Food Refrigeration and Process Engineering Research Centre 3.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 3.2 The influence of the live animal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 3.3 Pre- and post-slaughter handling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 3.4 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 3.5 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Part II Technologies and processes 4 The refrigeration of chilled foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 R. D. Heap, Cambridge Refrigeration Technology 4.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 4.2 Principles of refrigeration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4.3 Safety and quality issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4.4 Refrigerant fluids and the environment . . . . . . . . . . . . . . . . . . . . . . 82 4.5 Chilled foods and refrigeration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 4.6 Chilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 4.7 Chilling equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 4.8 Chilled storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 4.9 Refrigerated transport . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 4.10 Refrigerated display cabinets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 4.11 Regulations and legislation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 4.12 Sources of further information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 4.13 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 vi Contents