342 Index bowl chopping 178, 179 and chilling 73-4 brittleness of frozen meat 180 and conditioning 74-5 bulk storage rooms 224 and freezing 76 and frozen storage 76-8 80-1 live animal factors 73 calpain-tenderness model 5 measurement of 72 carcass weight and retail displays 79-81, 238-9 and beef chilling 104. 106 and lamb chilling 112-13 114 combination chilling 128 and pork chilling 1 computational fluid dynamics(CFD) castration 44 CFD(computational fluid dynamics) conditioning 50-8 chilled storage 208-1 and breed of animal 53 bacterial contamination 209-11 ratures 56-7 colour of meat 75, 79-80 and colour 74-5 of cooked products 214-15 consumer assessments of 52-3 ht loss 90 at frozen temperatures 57-8 perature 209-10 lamb 53 unwrapped meat 209-11 and muscle type 53-4, 55 wrapped meat 211-14 chillin abbit and retail displays 233 and colour of meat 73-4 and temperature 56-8 conditioning at chill temperatures conduction thawing systems 163-6 and drip loss 33-6 consumers 252-67 enthalpy values 276-7 assessments of conditioning 52-3 t loss 88-90 attitudes to food 252,256 lamb, mutton and goat 110-15 home refrigerated storage 255-68 nuscle shortening 44-5 shopping habits 252-5 offal 118-19 contact freezers 142-4 pork115-18 continuous freezing systems 141-2 specific heats 274-6 controlled atmosphere storage rooms 11 nd texture 59-61 cooling rates thermal conductivity 274 of beef sides 100-5 chilling systems 119-32 heat extraction 277-8 accelerated chilling 119-22 and hot boning 129-31 of lamb carcasses 111-13 hot boning 129-32 of pig carcasses 116 ice bank chilling 127- COSTTHERM 280 ng1256,128 crust freezing 149-55 oduct loads 107-8.116-17 cryogenic freezing 144-5, 148-9 protective coatings 129 cutting equipment 178-9 spray chilling 123-5 chopping 178, 179 Dalton's law 86 coil display cabinets 238, 239 cold boning 14-15 dark, firm and dry(dfd) meat 26, 51 cold shortening 45, 50, 89 colour 71-8 deboning 14-15. 160 and bacterial activity 75 cold boning 14-15 and chilled and drip loss 35-6342 Index bowl chopping 178, 179 brittleness of frozen meat 180 bulk storage rooms 224 burgers 147 calcium ions 47–9 calpain-tenderness model 51 carcass weight and beef chilling 104, 106 and lamb chilling 112–13, 114 and pork chilling 116 castration 44 CFD (computational fluid dynamics) 236 chilled storage 208–15 bacterial contamination 209–11 colour of meat 75, 79–80 of cooked products 214–15 evaporative weight loss 90–1 storage temperature 209–10 unwrapped meat 209–11 wrapped meat 211–14 chilling beef 100–10 and colour of meat 73–4 conditioning at chill temperatures 56–7 and drip loss 33–6 enthalpy values 276–7 evaporative weight loss 88–90 lamb, mutton and goat 110–15 muscle shortening 44–5 offal 118–19 pork 115–18 specific heats 274–6 spoilage organisms 9–11 and texture 59–61 thermal conductivity 274 chilling systems 119–32 accelerated chilling 119–22 combination systems 128 hot boning 129–32 ice bank chilling 127–8 immersion chilling 125–6, 128 product loads 107–8, 116–17 protective coatings 129 spray chilling 123–5 chopping 178, 179 coil display cabinets 238, 239 cold boning 14–15 cold shortening 45, 50, 89 colour 71–81 and bacterial activity 75 and chilled storage 75, 79–80 and chilling 73–4 and conditioning 74–5 and freezing 76 and frozen storage 76–8, 80–1 and light sources 71 live animal factors 73 measurement of 72 and retail displays 79–81, 238–9 and thawing 78–9 combination chilling 128 computational fluid dynamics (CFD) 236 conditioning 50–8 beef 50–1, 53, 56–7 and breed of animal 53 at chill temperatures 56–7 and colour 74–5 consumer assessments of 52–3 at frozen temperatures 57–8 lamb 53 and muscle type 53–4, 55 pork 53 rabbit 53 and retail displays 233 and temperature 56–8 veal 53 conduction thawing systems 163–6 consumers 252–67 assessments of conditioning 52–3 attitudes to food poisoning 252, 256 home refrigerated storage 255–68 shopping habits 252–5 contact freezers 142–4 continuous freezing systems 141–2 controlled atmosphere storage rooms 225 cooling rates of beef sides 100–5 heat extraction 277–8 and hot boning 129–31 of lamb carcasses 111–13 of pig carcasses 116 COSTTHERM 280 crust freezing 149–55 cryogenic freezing 144–5, 148–9 cutting equipment 178–9 Dalton’s law 86 dark cutting 5, 26 dark, firm and dry (DFD) meat 26, 51, 73 deboning 14–15, 160 cold boning 14–15 and drip loss 35–6