Meat is chilled immediately after slaughter. Most of the subsequent opera- tions in the cold chain are designed to maintain the temperature of the meat Cooking is a very common operation in the production of many meat products and operators appreciate the importance of rapidly cooling the cooked product. However, any handling such as cutting, mixing or tumbling will add heat to the meat and increase its temperature. A secondary cooling
作业3 3.1多项选择题(从下列各题四个备选答案中选出1至4个正确答案,将其代号(A,B,C,D)写在题干前面的括号内) ()1.设长度为n的线性表使用顺序存储结构,若删除第i个元素,需 移动个元素(1≤i≤n) A. i B. n-i-1 C. n-i D. n-i+l ()2.设长度为100的线性表使用顺序存储结构,首地址为1000,每个元素占用2个存储单元,其中第65个元素的地址是
Thermophysical properties of meat In chilling, freezing, thawing and tempering processes heat has either to be introduced or to be extracted from the meat to change its temperature The rate at which heat can be removed or introduced into the surface of meat is essentially a function of the process being used, for example air blast, plate, immersion, and so on. However, the rate at which heat can flow from within the meat to its surface is a function of the thermophysical prop- erties of the meat. If we continue to
Theoretically, there are clear differences between the environmental con- ditions required for cooling, which is a heat removal/'temperature reduction process, and those required for storage where the aim is to maintain a set product temperature. However, in many air-based systems, cooling and storage take place in the same chamber and even where two separate facil- ities are used, in many cases not all the required heat is removed in the
Developments in frozen transport in the 19th century established the inter- national food market. In 1877, a cargo of frozen meat was sent from Buenos Aires to France. The following year 5000 frozen mutton carcasses were transported from Paraguay to France. In 1880, the SS Strathleven arrived in London with a cargo of 40 tons of frozen Australian beef, and by 1910
