Index accelerated chilling 119-22 contamination during freezing 159 ctin 23 portation 254-5 adenosine triphosphate(ATP) 23, 25, pathogenic organisms 3, 4, 8 milage organisms 5-6, 8-11 ageing see conditioning and thawing15960,162-3,174 rculation 245--6 batch freezing 141 air curtains 234-5 reezing 140-2 conditioning 50-1. 53. 56-7 and beef chilling 101-3, 105 145-6 and lamb chilling 111-12 113-14 rozen storage life 219 P 11 air thawing161,164-5,176-7 myosin denaturation 26-7 air transportation 191, 193 shelf-life 192 texture43-4.61.63-4 and beef chilling 1034, 105-6 thawing 172-3 and lamb chilling 111-12, 113-14 beef chilling 100-1 and pork chilling 116, 118 accelerated systems 119-21 and weight loss 239 air temperature 101-3, 10 alpha-tocopherol 217-18 air velocity 103-4. 105-6 antioxidants 217-18 carcass weight 104. 106 aroma scores 222 cooling rates 100-5 ATP(adenosine triphosphate)23, 25 energy consumption 108-10 product loads 107-8 acon150-5.221 relative humidity 104, 106 bacteria 3-16 spray chilling 123-4 and bone taint 13-14 weight loss 105-7 and colour 75 blinds on display cabinets 246 contamination in chilled storage bone taint 13-14 209-11 boning see deboningaccelerated chilling 119–22 actin 23 additives in frozen storage 220 adenosine triphosphate (ATP) 23, 25, 45–6 ageing see conditioning air circulation 245–6 air curtains 234–5 air freezing 140–2 air temperature and beef chilling 101–3, 105 and lamb chilling 111–12, 113–14 and pork chilling 116 air thawing 161, 164–5, 176–7 air transportation 191, 193 air velocity and beef chilling 103–4, 105–6 and lamb chilling 111–12, 113–14 and pork chilling 116, 118 and weight loss 239 alpha-tocopherol 217–18 antioxidants 217–18 aroma scores 222 ATP (adenosine triphosphate) 23, 25, 45–6 bacon 150–5, 221 bacteria 3–16 and bone taint 13–14 and colour 75 contamination in chilled storage 209–11 contamination during freezing 159 contamination during transportation 254–5 pathogenic organisms 3, 4, 8 spoilage organisms 5–6, 8–11 and thawing 159–60, 162–3, 174 batch freezing 141 beef conditioning 50–1, 53, 56–7 drip loss 33 freezing 145–6 frozen storage life 219 hot boning 129–31 myosin denaturation 26–7 shelf-life 192 texture 43–4, 61, 63–4 thawing 172–3 beef chilling 100–10 accelerated systems 119–21 air temperature 101–3, 105 air velocity 103–4, 105–6 carcass weight 104, 106 cooling rates 100–5 energy consumption 108–10 fat cover 104–5, 106 product loads 107–8 relative humidity 104, 106 spray chilling 123–4 weight loss 105–7 blinds on display cabinets 246 bone taint 13–14 boning see deboning Index