Influence of refrigeration on evaporative weight loss from meat 91 Table 5.3 Weight loss(% per day) from beef, lamb and pork carcasses stored at different relative humidities and temperature Temperature(°C %o RH Loss Beef 2 0.1-0.3 Lamb 00498598 9c8s77Ss 75 0 alton and James, 1984. Table 5.4 Percentage loss from stockinet-wrapped meat during freezing Freezing conditions Velocity(ms") Temperature(C) Loss(%) 13 Malton and James, 1984 growth of micro-organisms in moist conditions. Table 5.3 shows the effects of different storage conditions upon weight loss from carcasses. a direct consequence of equation [5.1]is that poor temperature control during chilled storage should increase weight loss, for example poorly designed automatic defrosting systems in storage rooms lead to periodic cycles of condensation and drying on meat(Malton, 1984). These cycles harden and darken the surface of the meat and necessitate extra trimming before sale. Overall losses from beef joints can be as much as 5% per day 5.2.3 Freezing and frozen storage The rate of sublimation of ice from a frozen surface is considerably slower than the rate of evaporation from a moist surface, and the ability of air to hold water rapidly diminishes as its temperature falls below 0C. The con sequent advantage of fast freezing and using low temperatures is shown in the survey summarised in Table 5.4growth of micro-organisms in moist conditions. Table 5.3 shows the effects of different storage conditions upon weight loss from carcasses. A direct consequence of equation [5.1] is that poor temperature control during chilled storage should increase weight loss, for example poorly designed automatic defrosting systems in storage rooms lead to periodic cycles of condensation and drying on meat (Malton, 1984). These cycles harden and darken the surface of the meat and necessitate extra trimming before sale. Overall losses from beef joints can be as much as 5% per day. 5.2.3 Freezing and frozen storage The rate of sublimation of ice from a frozen surface is considerably slower than the rate of evaporation from a moist surface, and the ability of air to hold water rapidly diminishes as its temperature falls below 0°C. The con￾sequent advantage of fast freezing and using low temperatures is shown in the survey summarised in Table 5.4. Influence of refrigeration on evaporative weight loss from meat 91 Table 5.3 Weight loss (% per day) from beef, lamb and pork carcasses stored at different relative humidities and temperatures Temperature (°C) % RH % Loss Beef 2 90 0.1–0.3 80 0.5 Lamb -1 90 0.5 94 0.2 Pork -1 95 0.2 85 0.5 75 0.8 5 95 0.3 85 0.6 75 1.0 Malton and James, 1984. Table 5.4 Percentage loss from stockinet-wrapped meat during freezing Freezing conditions Velocity (m s-1 ) Temperature ( °C) Loss (%) 0.3 -30 0.7–1.2 -20 1.4–1.6 -12 1.2–2.6 1.5 -28 0.6 Malton and James, 1984