Difference between revisions of "Thawing in meat production"

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Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]
 
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== Description ==
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Thawing is often considered as simply the reversal of the freezing process. Thawing refers to the melting process of conversion from a frozen to a liquid state (melt) or to become free from the effect (as stiffness, numbness, or hardness) of cold as a result of exposure to warmth.
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Thawing is the final stage of chilling and storage during which meat is restored to the prefreezing state with a primary goal of retaining the quality attributes as close as possible to that which is typical of fresh, never-frozen meat. Thawing is a quite important process following the freezing in terms of meat quality.
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== Methods of thawing ==
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*Refrigerator Thawing
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*Cold Water Thawing
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*Microwave Thawing
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*Thawing at room temperature
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*High pressure thawing
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*Ohmic thawing
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*Acoustic thawing
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== Typical parameters of the process ==
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Thawing is usually regarded as complete when the centre of the block or joint has reached 0°C, the minimum temperature at which the meat can be boned or cut by hand. Lower temperatures (e.g. -5°C to -2°C) are acceptable for meat that is destined for mechanical chopping, but such meat is ‘tempered’ rather than thawed.
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*Case studies
 
*Case studies
 
**[[Media: BPE_BERGER.pdf | Berger]]
 
**[[Media: BPE_BERGER.pdf | Berger]]
  
 
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]
 
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]

Revision as of 11:57, 28 January 2015

Back to EFFICENCY FINDER OF FOOD INDUSTRY

Description

Thawing is often considered as simply the reversal of the freezing process. Thawing refers to the melting process of conversion from a frozen to a liquid state (melt) or to become free from the effect (as stiffness, numbness, or hardness) of cold as a result of exposure to warmth. Thawing is the final stage of chilling and storage during which meat is restored to the prefreezing state with a primary goal of retaining the quality attributes as close as possible to that which is typical of fresh, never-frozen meat. Thawing is a quite important process following the freezing in terms of meat quality.

Methods of thawing

  • Refrigerator Thawing
  • Cold Water Thawing
  • Microwave Thawing
  • Thawing at room temperature
  • High pressure thawing
  • Ohmic thawing
  • Acoustic thawing


Typical parameters of the process

Thawing is usually regarded as complete when the centre of the block or joint has reached 0°C, the minimum temperature at which the meat can be boned or cut by hand. Lower temperatures (e.g. -5°C to -2°C) are acceptable for meat that is destined for mechanical chopping, but such meat is ‘tempered’ rather than thawed.


Back to EFFICENCY FINDER OF FOOD INDUSTRY