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 129Index 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