Contents vii 5.2 Weight loss in practice 5.2.1 Chilling 5.2.2 Chilled storage 5.2.3 Freezing and frozen storage 5.2.4 Retail displ 5.3 Overall 5.4 Conclusion 5.5 References Part 2 The cold chain from carcass to consumer 6 Primary chilling of red meat 6.1 Introduction 2 Conventional chilling 6.2.1 Beef 6.2.2 Lamb, mutton and goat chilling 110 6.2.3 Pork 6. 2. 4 Chilling of offal 118 6.3 Novel systems with future potential 6.3.1 Accelerated chilling systems 6.3.2 Spray chillin 6.3.3 Immersion chilling 6.3.4 Ice bank chilling 6.3.5 Combined systems 6.3.6 Protective coatings 6. 3. 7 Hot boning 6. 4 Conclusions 6.5 References 7 Freezing of meat 7.1 Freezing rate 7.2 Freezing systems 72.1A 7.3 Contact freezers 7.4 Cryogenic 14 7.5 Freezing of specific products 7.5.1 Meat blocks 7.5.2 Beef quarters 7.5.3 Mutton carcasses 7.5.4 offal 7.5.5 Small products 7.6 Tempering and crust freezing 6.1 Pork loin chopping 7.6.2 High speed ham slicing5.2 Weight loss in practice 87 5.2.1 Chilling 88 5.2.2 Chilled storage 90 5.2.3 Freezing and frozen storage 91 5.2.4 Retail display 92 5.3 Overall 93 5.4 Conclusions 94 5.5 References 95 Part 2 The cold chain from carcass to consumer 6 Primary chilling of red meat 99 6.1 Introduction 99 6.2 Conventional chilling 100 6.2.1 Beef 100 6.2.2 Lamb, mutton and goat chilling 110 6.2.3 Pork 115 6.2.4 Chilling of offal 118 6.3 Novel systems with future potential 119 6.3.1 Accelerated chilling systems 119 6.3.2 Spray chilling 123 6.3.3 Immersion chilling 125 6.3.4 Ice bank chilling 127 6.3.5 Combined systems 128 6.3.6 Protective coatings 129 6.3.7 Hot boning 129 6.4 Conclusions 132 6.5 References 132 7 Freezing of meat 137 7.1 Freezing rate 137 7.2 Freezing systems 140 7.2.1 Air 140 7.3 Contact freezers 142 7.4 Cryogenic freezing 144 7.5 Freezing of specific products 145 7.5.1 Meat blocks 145 7.5.2 Beef quarters 145 7.5.3 Mutton carcasses 146 7.5.4 Offal 146 7.5.5 Small products 147 7.6 Tempering and crust freezing 149 7.6.1 Pork loin chopping 149 7.6.2 High speed ham slicing 150 Contents vii