ll1 Contents 7.6.3 High speed bacon slicing 7. 7 Conclusions 15 7. 8 References 155 8 Thawing and tempering 8.1 Considerations 8.2 Quality and microbiological considerations 8.3 Thawing system 163 8.3.1 Conduction 8.3.2 Electrical methods 8.33 Published thawing data for different meat cuts 168 8.3.4 Commercial practice 8.4 Tempering 178 8.4.1 Requirements for cutting and processing quipment 178 8.4.2 Requirements for rebreaking 179 4.3 Microwave tempering 182 8.4.4 Commercial practice 185 8.5 Conclusions 8.6 References 187 9 Transportation 9.1 Sea transport 191 9.2 Air tran 193 9.3 Overland transport 193 9.3.1 Types of refrigeration system 9.3.2 Observations of transport 9.3.3 Problems particular to local delivery vehicle 197 9.3.4 Design and operation of local distribution 198 9.4 Changes during transportation 20 9.5 Conclusions 9.6 References 204 10 Chilled and frozen storage 207 10.1 Storage life terms 207 10.2 Chilled storage 10.2.1 Unwrapped meat 209 10.2.2 Wrapped meat 10.2.3 Cooked products 214 10.3 Frozen storage 216 10.3.1 Oxidative rancidity 10.3.2 Prefreezing treatment 218 10.3.3 Freezing process 10.3.4 During frozen storage7.6.3 High speed bacon slicing 150 7.7 Conclusions 155 7.8 References 155 8 Thawing and tempering 159 8.1 Considerations 160 8.2 Quality and microbiological considerations 161 8.3 Thawing systems 163 8.3.1 Conduction 166 8.3.2 Electrical methods 166 8.3.3 Published thawing data for different meat cuts 168 8.3.4 Commercial practice 176 8.4 Tempering 178 8.4.1 Requirements for cutting and processing equipment 178 8.4.2 Requirements for prebreaking 179 8.4.3 Microwave tempering 182 8.4.4 Commercial practice 185 8.5 Conclusions 186 8.6 References 187 9 Transportation 191 9.1 Sea transport 191 9.2 Air transport 193 9.3 Overland transport 193 9.3.1 Types of refrigeration system 194 9.3.2 Observations of transport 195 9.3.3 Problems particular to local delivery vehicles 197 9.3.4 Design and operation of local distribution vehicles 198 9.4 Changes during transportation 202 9.5 Conclusions 204 9.6 References 204 10 Chilled and frozen storage 207 10.1 Storage life terms 207 10.2 Chilled storage 208 10.2.1 Unwrapped meat 209 10.2.2 Wrapped meat 211 10.2.3 Cooked products 214 10.3 Frozen storage 216 10.3.1 Oxidative rancidity 216 10.3.2 Prefreezing treatment 218 10.3.3 Freezing process 220 10.3.4 During frozen storage 221 viii Contents